Contact Me

Questions? Comments? Reach me at sue.veganeats@gmail.com

8/15/15

healthful coffee breakfast/crumb cake

No mixer or added sugar.  The cake uses whole wheat, almond butter and a thick spicy oatmeal crumb!
Equipment:
9" cake/pie tin
parchment paper
bottom blade blender (I use vitamix), or you can use oatmeal flour
2 mixing spoons or forks
2 big mixing bowls
fork for mashing bananas
cooling rack

Ingredients:
CRUMB TOPPING

2 - 3 cups of oatmeal ground into flour
1/2 cup canola or light tasting oil
1/2 tsp salt
1 tsp stevia 
The following spices are to your taste level, this is what I use
3-5 TBL ground cinnamon
1 TBL ground nutmeg
1 tsp ground cloves
1 tsp ground white pepper

This is a very dense cake and batter that I will 
try adding aquafaba
this autumn, but wanted to post while I had the time
CAKE, preheat oven to 375

*  2 medium to large size very ripe bananas mashed very well
*  1/2 cup almond butter
*  1 tsp stevia
*  1/2 cup soy milk
*  1/2 tsp salt
*  1 1/2 tsp baking soda
*  2 cups whole wheat or 1/2 and 1/2 flour

*  1 TBL vinegar (white or cider)




Method  (wash hands)

Tear enough parchment to cover the cake/pie tin and press down or fold into tin

Mix topping ingredients together, adding the oil a little at a time until it sets up like moist sand, taste for spiciness, and set aside

Mix all cake ingredients except the vinegar, then add the vinegar last and pour into the parchment

Scatter the topping on top of the cake batter and somewhat press into batter (don't mix but lightly press) with your hands

Cook in 350-375 degree oven for around 45 minutes to 1 hour, test with a cake tester

You can lift out cake out of parchment and place on cooling rack and let COMPLETELY cool; otherwise, it will be gummy



11/8/14

vegan holiday links

Cheers to good eats and a peaceful holiday season

Veganize Everything:

Vegan Dad:
http://vegandad.blogspot.com/2011/11/happy-thanksgiving.html

What the hell does a Vegan Eat?
http://veganmenu.blogspot.com/2013/11/what-hell-does-vegan-eat-for.html

Gentle Chef: (this is a purchase from a chef who is full time effort and money developing these recipes, the purchase should be well worth it)
http://thegentlechef.com

PostPunkKitchen:
http://www.theppk.com/category/recipe/holiday-thanksgiving/








10/18/14

english muffins

Taste better, homemade
I'm not promising all the nooks and crannies of the commercial brands we used to eat.  A good tip is low to almost no kneading for the 2nd rising.

Equipment:
big ceramic bowl for dough rising
muffin rings or a plastic cup that measures the size of the english muffin you like
large saute pan
parchment paper
cookie sheet, baking pan
spatula
cooling rack
plastic bag or wrap to cover rising bowl
some clean towels
bench scraper
big spoon
rolling pin (french rolling pins are nice, no squeaky handles)
Ingredients:
2 1/2 tsps or 1 package of active dry yeast (NOT NOT the self rising type or the pizza dough, or the bread machine type)
3 cups of all purpose flour, or, bread flour
2 tsps salt
1 1/2 TBL sugar
3/4 cup soy milk warmed with 3 tsp of vinegar mixed in to make "buttermilk"
as needed, vegan butter or canola/safflower oil for the bowl
These are not a thick as I wanted.  They were still delicious and better than store bought english muffins.  When I make again, I will roll out to around 2".  We toasted these and made breakfast sandwiches with muffin tin cut out tofu quiche and seitan breakfast sausage.


Method...
Workspace and prepping:  Have a very clean, dry, somewhat open, large workspace (like a kitchen island, or a large counter).  Have a clean towel on hand, your bench scraper by your side and around 2 1/2 cups flour, instant yeast, salt, sugar combined in a big mixing bowl, set aside and ready to go.  Have around 1/2 cup flour at the edge of your workspace, on the table top, ready to be dusted and used.

Step 1:  Combine your warm to room temp curdled soy milk with dough and mix with big spoon until becoming bread like (this is the hardest part to explain, it becomes a big ball of dough with a little left over flour, but NOT NOT a bowl of batter. (If you need more liquid use warm tap water)  Lift out of bowl, place on flour dusted work space and incorporate the remaining flour, yeast mixture, folding over until ready to knead.
Step 2:  This is a wet / somewhat sticky dough, not dry like bread.  Dust your hands and work area with the flour you have setting aside, and remove the formed mixture from the bowl, fold it over a couple times, while dusting with flour until you feel you can knead it a little without it sticking to everything.  Start kneading the dough, flipping over and pressing your palm into it, while constantly incorporating more dustings of flour until it forms a ball.  Should take around a minute or two.  I learned from the youtube video that kneading does not matter, its the form of rising (in the plastic bag, moisture i’m assuming) This will form a soft, somewhat sticky ball of dough.
Step 3:  Let the dough ball sit uncovered,  then wash your big mixing bowl with hot, warm water.  Dry the bowl and place a little oil in the botom of the bowl.  Transfer the dough and roll it around to cover with the oil, then cover with the plastic bag and towel and set in a somewhat dark place for around 1 1/2 hours.  This is the first rising.  Clean up the workspace with the bench scraper and leave the flour pile to use for the 2nd rising.
Step 4:  Second rising:  after the hour and 1/2, take the dough out of the bowl and press down on it and start kneading, while incorporating flour if it is way too sticky to work with, around 1 minute?  Place back in bowl and turn plastic bag inside out, then let sit, again, for around 1 hour this time.  Clean your workspace, once again.


Step 5:  Preheat the oven to 350 degrees, and have your rolling pin, muffin tins, spatula and sauté pan oiled and heated until very hot.
Step 6:  When the 2nd rising is complete, dust your hands and workspace with flour, take the dough out of the bowl, press lightly into a small circle, then, using a rolling pin, roll out to around 2" thick then start cutting with muffin tins or plastic cup.  Carefully lift the dough muffins onto the oiled and heated until very hot sauté pan and let cook around 30 seconds, then carefully flip with spatula (if they are too light, flip again and keep cooking another 20-30 seconds, if they are too dark turn the heat down on the sauté pan.  Remove when both sides are brown and move to parchment lined baking sheet, place in 350" oven for around 20 minutes to 1/2 hour.

Remove from oven and place on cooling rack until room temperature.  Store in refrigerator or freeze for use.  When cool, try to pull apart with fingers of use the side of a spoon, makes more nooks and crannies.

9/19/14

sour cream

My favorite vegan sour cream, thinned out with water (no tofu bean taste) and set up with refined coconut oil.


Tofu sour cream is somewhat sweet, very sour and a tad bit salty, non-vegans will not know the difference
Equipment:
High speed single bottom blade blender ( I use vitamix)
Glass sealed container for storage
Measuring cup
Silicone spatula for removing sour cream from blender

Ingredients:
*  8 oz. of extra firm tofu (refrigerated tofu in water, not silken)
*  1/2 cup water
*  1/2 tsp salt
*  2-3 tsps of liquid sweetener or powdered sugar ( I use agave nectar)
*  1/2 tsp, maybe more, of citric acid (very important to have food grade citric acid instead of using lemon juice. If you were to use the amount of lemon juice needed for the sour affect, the cream will taste like lemonade).  You can find citric acid online on Amazon or health food stores.
*  1 tsp of cider vinegar
*  1/2 cup or 4 oz. of melted refined coconut oil, this means that the heated coconut oil will measure 1/2 cup.

Method:
Combine all ingredients in blender until smooth.  
IMPORTANT...taste, taste for sour and sweetness.  
When working with citric acid it is important to add very little at a time, once you go over, you can't go back, so add the first 1/2 tsp, then add a pinch or two and if it is still not sour enough keep adding pinches, blend then taste and you will reach the final level of "sour".  
The same thing goes for sweetness levels.

Makes incredible ranch dressing and is great on baked potatoes, nachos, stroganoffs and for all sour cream uses.





8/11/14

soy &gluten free veggie burgers

This recipe should be prepared a day or so ahead, because part of the “mouthfeel” and firmness comes from the cooling and then the re-heating.   The flavor also develops into a rich, dark yumminess.  This method is very similar to making pancakes and requires a bit of spatula work and judgement on “when to flip” etc. 

Our family, luckily, does not have gluten or soy issues; however, this is our absolute favorite veggie burger to this day!!  Enjoy..... this burger is a lot of labor, but well well worth it, healthy and delicious.  Use with different spices to make sausages and crumbled for taco and burrito filling, sloppy joes, dirty rice and the list goes on and on.
soy gluten f veggie burger with best oven fries ever and potato cheez, avocados, lettuce, tomato and onion

Equipment:

Big stainless steel bowl for mixing
Food Processor for veggies

Silicone spatula for removing veggies from processor

Big Saute Pan

Good, heavy duty spatula

Saucepan for cooking rice or quinoa

Big tablespoon and fork for “mashing”

smoker box if you want to “smoke” them. These are delicious non-smoked as well as lightly smoked, heavy smoke would mask the flavor.

Ingredients:
1 cup of cooked white or brown rice or very well cooked quinoa (not watery)
1 cup of very well drained cooked black beans
1 cup of course ground raw veggies of choice, almost puree but with less water (add nuts if you wish)  I have used everything from celery, onion, bell peppers spinach, mushrooms, carrots, broccoli and brussel sprouts
1/3 cup of dark roasted tahini (if you do not have, I have used vegan mayonnaise)
3 TBL of olive oil or oil of choice
1 giant tablespoon of molasses (this is crucial to a dark, iron taste for the burgers)
1 TBL of balsamic vinegar (this is also crucial to a “roasted” taste)
1 tsp of garlic powder or fresh minced garlic
2 TBL of onion powder
1 TBL of course black pepper
to taste, salt
to taste, spices and herbs of choice. I use 1 tsp of cumin, 1 tsp of oregano, 1 tsp of thyme, 1 tsp of Kirkland sweet mesquite

Approx 1 1/4 cups of gluten free all purpose flour (I use Bob's Red Mill).  Please use your judgement on the feel of the mixture because the water content will vary with different vegetables 
Oil of choice for frying
Wood of choice if you are smoking (I like a mix of mesquite and applewood) 


Method...

* Mix quinoa or rice and beans together with the back of a spoon until mashed, but leaving some whole beans just for fun
  • *  Add your fat of choice or oil to the quinoa bean mixture
  • *  Drain veggies if they contain too much water (mushrooms or tomatoes), although they can be a bit wet and you will just add more flour. Add to quinoa and rice mixture 
Add molasses, vinegar, spices, salt and pepper...IMPORTANT —taste for salt and flavor before adding the gluten free flour because that flour will mask the taste and is bitter and horrible uncooked
Now you should combine and mix the mixture and it should be looking like a really thick and lumpy cake batter

Time to start adding the gluten free flour, I’d say 1/4 cup at a time while mixing until it looks like a lumpy clay that is scoopable 

 Heat up sauté pan with around 2 TBL of oil of choice until very hot (if you place these on the pan cold or just warm, they will stick just like pancakes)
With a spoon, scoop out a slap of dough and place on oil, don’t worry about the thickness, you will flatten and correct with the spatula when you flip. Now turn the heat down a bit, a little over medium


When you feel that they are ready to flip (40-60 seconds?), turn heat to high again and carefully flip. After a few seconds turn heat down to medium high. Flatten with spatula until you reach the size you prefer.

After around 40-60 seconds, you are ready to continue flipping, turn heat down to low, cover with foil or pan lid and let cook away, I usually let sit on low, covered for a good 5 minutes each side (gluten free flour must be cooked very thoroughly or you get a nasty bitter taste). When you turn off the heat let the burgers sit until cooled. Place burgers on plate and cover with plastic and refrigerate until completely cool.

Before smoking (if you are smoking), rub a little oil over the top and salt the top of the burgers. I place my smoker outside on a little burner, no smoke in your dwelling. When the smoke starts I let them sit on medium heat smoking for around 4 minutes, turn off, let smoke escape and remove them. (A side note, mesquite will taste extremely bitter if anything sits too long in it).
Remove and cover with plastic on plate and carefully grill or refrigerate. (use care in flipping these on a grill due to the non-stickiness of gluten free flour)


Re-heating:
I reheat these in an oven, covered in foil or in a casserole dish, 350 degrees for around 1/2 hour and use immediately or, after the oven, put them on gas or charcoal grill. They also re-heat very well in microwave.

Blog Archive