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8.20.2005

Pizza


This pizza was divine. I used Trader Joe's premade pizza dough which is so easy to work with and so much easier than making pizza dough from scratch. It comes uncooked and then you just roll it/manipulate it into a circle.
For the sauce I used a little tomato paste mixed with some unrefined cane sugar, apple cider vinegar, hot sauce, onion granules and water. I put a bit on the crust, which I first brushed with olive oil. I shook a bunch of red pepper flakes on top. Then I ripped up basil leaves from my plant and put those on there. To top it off, I used the tofu ricotta I made. I used about 1/3 block of tofu with a little sugar added as well as dried basil, a dash of lemon juice, salt and garlic granules. Mash that mixture well before adding to pizza. After the tofu was on top of the pizza, I drizzled with olive oil and sprinkled with dried basil and oregano. Baked it in an oven at about 425F for 10+ minutes.

Banana Bread!!


This recipe is a veganized version of my mother-in-law's banana bread. I love it so much. Just super simple, no bells, no extra flavors. I make it without the nuts but I'm sure it would be good with them too.

Here is the recipe:

Scant ½ cup canola oil
1 cup sugar
2 egg replacements
3 medium bananas mashed
1 cup flour (sift before measuring)
1/2 tsp salt
1 tsp baking soda
1 cup whole wheat flour
1/3 cup hot water
½ cup chopped nuts

Blend sugar with oil.
Mix egg replacer with specified amount of water (my box says to use 3 tsp replacer and 4 TBSP hot water to make 2 eggs)
Add egg replacer to oil/sugar mixture. Add mashed bananas to that.

Sift all purpose flour with salt and soda
Stir in whole wheat flour.
Add dry ingredients alternating with hot water to the wet ingredients.
Stir in chopped nuts and turn into greased loaf pan.

Bake at 325 for 1 hr 10 mins.

Enjoy!!

8.07.2005

Cupcake tribute to Sarah and Steve's Wedding



At my friend Sarah and Steve's recent wedding I had the best cake I've ever had. MMMM. It was carrot with Tofutti Cream Cheese Frosting made by Steve's stepmother. So fantastic. Here is the recipe.

Vegan Carrot Cake

¾ cup canola oil
2 cups sugar
2 tablespoons Egg Replacer (powder)
3/4 cup warm water
1 tablespoon ground cinnamon
1 teaspoon salt
2 teaspoons baking soda
2 cups flour
1 teaspoon vanilla extract
3 cups carrots, peeled and grated (about 1 pound)
1 cup chopped pecans, if desired

Stir Egg Replacer into water and set aside. Mix dry ingredients together in large mixing bowl. Pour corn oil and Egg Replacer into dry ingredients and mix until smooth. Add carrots & nuts and mix well. Spoon batter into 3 greased & floured 9-inch cake pans. Bake at 350 degrees F. for about 30 minutes.
Use Cream Cheese Frosting.


Vegan Cream Cheese Frosting

¾ cup Earth Balance margarine (to make mixing easier, let it soften slightly)
1 eight ounce carton Tofutti Cream Cheese (keep chilled)
1 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 pounds confectioners sugar

Beat margarine and cream cheese together until smooth. Add sugar a little bit at a time and beat until smooth. Stir in salt and vanilla extract. You may add more confectioners sugar if the frosting seems to soft.

Panini



This panini was made from Trader Joes wheat pizza dough that I pressed into a cookie sheet and baked at 450F for 12 minutes. Then I cut it in half thickness-wise (which may have been too thin) and put vegan pesto (from PPK) on it with oven roasted tomatoes, arugula, tempeh bacon and a drizzle of balsamic vinegar. I put it in a lightly oiled pan on medium heat on the stove. Then i used a smaller pan to press on top of it while it cooked. I then brushed the up side with olive oil and flipped it and pressed the other side. Then I cut on the diagonal and ta-dah! That's it. It was delicious.

Peanut Crumble Cupcake



For my birthday, I made my own cupcakes. John said he felt like it was his birthday. Any excuse for me to bake. The cupcake is vanilla, the frosting is Tofutti Cream Cheese frosting and the topping is peanut butter crumbles. It is HEAVEN.
Here is the recipe:
Vegan Vanilla Cupcakes

1 ¼ cups all-purpose flour + 1/4 cup oat flour
1 teaspoons baking soda
½ tsp salt
1/3 cup canola oil
1 cup cane sugar
1 tablespoons cider vinegar
1 ½ teaspoons vanilla extract
¾ cup light coconut milk (or soy milk) (little less)
egg replacer for 2 eggs

Preheat the oven to 350°. Line a cupcake pan with paper liners; set aside.

In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs replacer, slowly; scrape down bowl, and beat in vanilla.

Add flour mixture and milk alternatively, beginning and ending with flour mixture.

Divide batter evenly among liners, about three-quarters full each. Bake until golden, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.


Vegan Cream Cheese Frosting

1/4 + 1/8 cup Earth Balance margarine (to make mixing easier, let it soften slightly)
½ of an eight ounce carton Tofutti Cream Cheese (keep chilled)
½ teaspoon vanilla extract
1/16 teaspoon salt
¾ pounds confectioners sugar

Beat margarine and cream cheese together until smooth. Add sugar a little bit at a time and beat until smooth. Stir in salt and vanilla extract. You may add more confectioners sugar if the frosting seems to soft.

Peanut Butter Crumbles

Mix a small amount of both peanut butter and confectioners sugar together in a bowl. Once it begins to incorporate, put confectioners sugar on your fingers and mix the peanut butter with your hands. It should start to ball up in little crumbles. Add more powdered sugar to acheive desired consistency.