Tag: vegan

Posted on

Vegan Chocolate Cake

Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 Cup plus 2 tablespoons sugar (reduce by 2 tbsp for a slightly less-sweet cake)
  • 6 tablespoons unsweetened non-alkalized cocoa
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt

Wet Ingredients:

  • 1 cup cold water
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon white vinegar

Directions:

  1. Preheat the oven to 350˚ F. Prepare an 8×8 inch pan or circular pan by greasing and placing parchment paper on the bottom. This will help with the release later on.
  2. Sift together dry ingredients into a large bowl
  3. Combine the wet ingredients and add them to the bowl with the dry ingredients
  4. Stir until smooth and scrape the batter into the pan and spread evenly
  5. Allow the cake to bake approximately 25 to 30 minutes, so that when a toothpick is inserted into the center, it comes out clean
  6. Allow to cool for at least 10 minutes before attempting to remove the cake from its pan

 

Although this cake is fantastic by itself- for decoration, you can add powdered sugar to the top. For added flavor/kick, pair with a raspberry reduction, dulce de leche, or a chocolate sauce. If you would like to turn this batter into cupcakes, or would simply like to ice your cake, the icing I recommend making is as follows:

Ingredients:

        • 5 oz. dark chocolate
        • 2/3 cup heavy cream
        • 1 tsp vanilla extract Directions

 

Directions:

        1. Break up your chocolate if it is in block form
        2. Pour in the heavy cream and extract
        3. Melt in the microwave or over a double broiler and then mix together with a hand mixer or whisk until the desired consistency

 

 

Posted on

Sofritas Copycat (Seasoned Tofu)

Yield: 4 servings

Ingredients:

  • 1 medium green bell pepper
  • 1 medium tomato
  • 1/2 medium onion
  • 1/2 cup water
  • 2 chipotle chilies, along with 2 tbsp adobo sauce from container
  • 2 cloves garlic
  • 1 tsp red wine vinegar
  • 1 tsp ancho chile powder
  • 1 tsp cumin
  • 1/2 tsp dried oregano (Preferably Mexican or South American, but any will work)
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp olive oil or similar
  • 1 (14-16 oz) package of extra firm tofu

Directions:

  1. Begin by pressing your tofu. To do this, place paper towels on a plate and then place your unpackaged tofu on top of the paper towels. Place another set of paper towels on top, along with another plate. Place some sort of heavy object atop the second plate. Leave alone for approximately 30 minutes.
  2. While the tofu is being pressed, begin to make your marinade. If you have a very strong food processor, you can kip cutting your vegetables, but if it slightly older, quarter the pepper, onion, and tomato
  3. Place all of the ingredients except the oil and tofu into a blender or food processor and process on the highest setting until you have a slightly chunky marinade
  4. Once your tofu is pressed, put your oil in a medium sized pan over medium-high heat.
  5. Cut the tofu into 8 even slices and place it into the pan. Allow the tofu to brown, cooking it until slightly golden on each side
  6. Process or chop up your tofu until it is in pieces approximately 1/4 inch large
  7. Place the marinade and tofu into a container and mix together. Allow the mixture to sit for at least 30 minutes. This can be left in the fridge overnight.
  8. Once you are ready to eat your Sofritas, place the marinated tofu and extra marinade in a pan with a dash of water and warm over medium heat.

Note: I enjoy eating this in a knock-off burrito bowl with black beans, lime-rice, tomato salsa, and lettuce, but this delicacy is amazing on its own!

Citations page

Posted on

Creamy Tomato Soup (Vegan)

Yield: 8 servings

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped coarsely
  • 3 cloves of garlic, chopped
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • Black pepper
  • 1 pound of potatoes (Ideally waxy, such as Yukon gold. This amount is about 2-4 average-sized potatoes)
  • 1 cup sun-dried tomato (not packed in oil, just plain, sun-dried tomatoes)
  • 6 cups water or vegetable broth
  • 1, 28-oz can of crushed tomatoes
  • Juice of 1/2 a lemon

Directions:

  1. Chop onions and garlic. Peel your potatoes and cut them into approximately 1-inch cubes.
  2. Preheat a large soup pot over medium heat. Sauté (cook) the onions in the olive oil until the onions are translucent- approximately 6 minutes
  3. Add the garlic, herbs, salt, and pepper. Sauté for 1 more minute, until the garlic is fragrant.
  4. Add the potatoes and sun-dried tomatoes. Pour in the water. Cover and bring to a boil.
  5. Once the soup is boiling, lower the heat to medium, cover, and let simmer for about 20 minutes, until the potatoes are tender and the sun-dried tomatoes are soft.
  6. Add the crushed tomatoes and heat through. If you have an immersion blender, puree the soup until very smooth. If you do not, transfer into a food processor once cooled, process, and reheat in the pot. Add lemon juice if desired.

For citation, click here

Posted on

Simple, Quick-Rise Pizza Dough

Yield: One pizza

Ingredients:

  • 280 g (2.5 cups) bread flour or all-purpose flour
  • 10 g (2 tsp) sugar
  • 6 g (1.25 tsp) salt
  • 3/4 tsp instant yeast
  • 1 cup water

Directions:

  1. Combined the flours, sugar, and salt in a large bowl
  2. Heat the water until about 110° F (warm, but not hot enough to hurt you if you put your finger in it)
  3. Place the yeast into the warm water and wait 2-10 minutes to see if it blooms (bubbles). Once it has bloomed, add it to the dry mixture and combine
  4. Knead until smooth and shape into a round ball. Cover with a clean dish towel or plastic wrap and let sit for 45 minutes
  5. Carefully stretch to the thickness and size you would like and enjoy with sauces and toppings of your choice

Note: typically, when I cook these crusts it takes about 8-9 minutes on a pizza stone, but it also can be placed on a metal tray and cooked that way. Do not place the dough directly on the rack because it will fall through and it will break your heart.

Citations

Posted on

Vegan Hazelnut Spread

Ingredients:

  • 1 generous cup (appx. 5 oz) of toasted, skinned hazelnut
  • 2 tbsp hazelnut liquor (like Frangelico or similar) or 1 1/2 teaspoons hazelnut extract
  • 1/4 tsp vanilla extract
  • 1/3 cup confectioners’ sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 tbsp plain soy milk powder or some kind of dehydrated milk. (This can be left out if you want your spread to be darker or if you cannot find it)
  • 8-10 tbsp oil (peanut or hazelnut works best)

Directions:

  1. If hazelnuts are not pre-toasted, you can do so by allowing them to toast on a baking sheet for 8-10 minutes at 300° F. Once they are ready immediately remove from oven and place onto a large dish towel. Gather the ends of the towel so the hazelnuts are trapped inside and shake vigorously to remove the skins. Pick the hazelnuts out of the towel and proceed
  2. Empty the hazelnuts into your food processor bowl. Set to pulse and process the hazelnuts into crumbs and then until an oily paste forms.
  3. Scrape the sides and add the hazelnut liqour, vanilla extract, confectioners’ sugar, and coca. Blend until a crumbly mixture forms. Add the powdered soy milk and 4-5 tbsp of oil. Continue to pulse until the mixture resembles a thick fudge
  4. Drizzle a tbsp of oil at a time and pulse/scrape. Do so until the desired consistency is achieved. If you would like it to be sweeter, you may add about a tbsp more of sugar.

(Store in the refrigerator in an airtight container. To make it back into a spreadable mixture, place it outside of the refrigerator for about 20 minutes to warm up. Stirring may be necessary.)

Citations page

Posted on

Vegan Latkes (Passover Friendly)

Yield: appx. 18 latkes

Directions:

      • 2 1/2 lbs white potatoes, peeled (Russet, Idaho, etc.)
      • 1 small yellow onion, peeled
      • 1/4 cup potato starch or cornstarch
      • 1/2 tsp salt
      • 1/2 tsp ground black pepper
      • 2 cups matzo meal (this is so that these Latkes can be eaten during Passover, but all-purpose flour works equally well.)
      • Lots of vegetable oil (for frying)

Instructions:

    1. Prepare vegetables as directed in ingredients section
    2. If using a food processor, use the grating blade to shred the potatoes and the onion. If shredding by hand, use a grater to shred all the potatoes. Dice the onion as finely as possible.
    3. Remove as much liquid from the potatoes as possible. Either press between paper towels, or place paper towels in a salad spinner and remove liquid that way.
    4. In a large mixing bowl, combine the potatoes and onions with the starch until the potatoes have released more moisture and the starch is dissolved (about 2 minutes)
    5. Add the salt and pepper and stir
    6. Add the matzo meal and mix well. Set aside for about 10 minutes. The mixture should now be liquidy, yet sticky
    7. Preheat a large, non-stick or cast iron pan over medium heart. Pour a 1/4 inch of vegetable oil. You will know the oil is hot enough if you add a bit of batter I and excited bubbles rapidly for around it. If it smokes, it is too hot and the temperature should be lowered.
    8. With wet hands, roll the batter into golf ball-sized balls. Flatten into thin, round patties.
    9. Fry about six at a time, frying on one side for about 4 minute, until golden brown. Flip over and fry for another 3 minutes.
    10. Transfer onto paper towels and allow to drain. To re-warm, place in a baking pan and keep at 200° F, or cover with aluminum foil
Posted on

Black Bean Burgers

Yield: Approximately 6 burgers

Ingredients:

  • 1 can (15 ounces) black beans, drained and rinsed
  • 1/2 cup whole-wheat flour
  • 1/2 cup plain whole-wheat bread crumbs
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ cup water
  • 1 tablespoons tomato paste or ketchup
  • ¼ cup finely chopped cilantro, optional
  • 2 cloves garlic, finely grated or minced
  • ½ small onion, grated
  • About 2 tablespoons olive oil plus olive oil spray

Directions:

  1. Mash the beans with a fork in a mixing bowl, leaving some of them half but none of them whole.
  2.  Add the wheat gluten, bread crumbs, chili powder, cumin, water, tomato paste and cilantro (if using). Grate or mince the garlic into the mixture or use a garlic press. Grate the onion by using the large-hole side of a box grater.
  3. Mix everything together with a fork, and then proceed to knead with your hands, until the mixture is firm and uniformly mixed, about a minute.
  4. Preheat a heavy-bottomed pan over medium heat.
  5. Divide the burger mixture into six equal pieces. Roll each piece into a firm ball. Use your palm to press the ball down on a clean surface to form a patty that is about 1/2 to 1-½-inch thick. Press to make the patty flat on both sides.
  6. Pour a thin layer of olive oil into the pan. Cook the patties three at a time for 5 minutes on each side, gently but firmly pressing down on them with a spatula. Spray with olive oil spray before turning over, for uniform browning. Once cooked, the patties should be very firm when you press down on them.

Recipe adapted from “Veganomicon The Ultimate Vegan Cookbook,”by Isa Chandra Moskowitz & Terry Hope Romero

Posted on

Split Pea Soup

Ingredients:

  • 8 cups cold water
  • 1 pound split green peas (about 2 cups per pound)
  • 1 large carrot, peeled and diced
  • 1 large celery stalk, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced

Directions:

  1. Combine cold water and split green peas in a large pot. Bring to a boil, reduce heat, and simmer for 1 hour
  2. While the water and split peas simmer, prepare the vegetable as directed in the ingredients list
  3. After the hour is up, stir in the cut vegetables
  4. Simmer until the peas are tender. This should take approximately 1 hour.
  5. Season with a large amount of salt and pepper, to taste

Note: for a thicker consistency, simmer for a longer time.

Posted on

Garbanzo and Potato Curry

Ingredients:

  • 4 potatoes, peeled and cubed
  • 2 tbsp vegetable oil (I prefer coconut)
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 4 tsp curry powder
  • 2 tsp garam masala, or similar
  • 1, 1 inch, piece of fresh ginger, peeled and minced
  • 2 tsp salt
  • 14.5 oz can of diced tomatoes
  • 15 oz of canned garbanzo beans (chickpeas), rinsed and drained
  • 1 cup of frozen peas
  • 14 oz of canned coconut milk

(Most ingredients can be found at local Asian markets or ordered online, but most spices can be substituted for commonly found alternatives)

Directions:

  1. Prepare ingredients as instructed above
  2. Place the potatoes into a large pot or frying pan and cover with salted water
  3. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes
  4. Drain and allow to steam dry for a couple of minutes
  5. Heat the vegetable oil in a large skillet over medium heat
  6. Stir in the onion and garlic, cook and stir until the onion has softened and turned translucent (about 5 minutes)
  7. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt
  8. Cook for 2 minutes and then add the remaining ingredients
  9. Bring the mixture to a simmer for 5 to 10 minutes and then serve

(Original recipe from allrecipes found on citations page)

 

Posted on

Lemon Greek Potatoes

Ingredients:

  • 6 medium potatoes
  • 1/2 cup fresh lemon juice (approx. 2 1/2 lemons)
  • 1/3 cup vegetable oil
  • 1 tbsp olive oil
  • 2 tsp black pepper
  • 1 1/2 tsp dried oregano
  • 2 garlic cloves
  • 3 cups hot water
  • Chopped fresh parsley (to taste)

Directions:

  1. Preheat your oven to 475° F
  2. Cut potatoes into cubes or wedges and chop garlic and parsley.
  3. Toss together the potatoes, lemon juice, oils, spices, and garlic in a baking pan, approximately 8 x 12 inches in dimension.
  4. Add the water and bake uncovered for about 45 to 60 minutes, stirring every twenty minutes and adding extra water if sticking occurs or previous water disappears
  5. Be cautious not to burn potatoes in the last twenty minutes of cooking. Allow for the evaporation of the water
  6. Garnish with fresh parsley if desired and serve