A sticky-sweet baked pudding, best served warm.
1/3 cup non-dairy milk
1/4 cup raw cashews, soaked
2 tbsp non-dairy margarine
1/4 cup cane sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
In a blender, combine the non-dairy milk and the cashews (soaked in water for at least two hours) and blend for around a minute until no cashew pieces remain. Add the thickened milk to a small pot along with the margarine, sugar, and vanilla and almond extracts. Set aside.
Preheat the oven to 350°F and assemble the following ingredients:
1/2 cup cane sugar
1/2 cup non-dairy vanilla yogurt
1/4 cup apricot jam
1 tbsp vegetable oil
1/3 cup non-dairy milk
1/2 tsp salt
1 cup white spelt flour
1/2 tsp baking soda
Add the sugar, non-dairy yogurt, and jam to a large bowl and beat for around a minute, just until there are some air bubbles in the mixture. Add the non-dairy milk, vegetable oil, and salt and beat until combined. Add the spelt flour and baking soda in 2 batches, beating until the batter just comes together. Pour into an 8x8 cake pan and bake for 25 minutes.
While the pudding bakes, heat the milk, margarine, sugar, and extracts mixture over low heat until the margarine has melted and the mixture is warmed through (the mixture should never even simmer; if it does, lower the heat). When the pudding is finished, remove from the oven and use a fork to poke shallow holes throughout. Pour the mixture over the pudding and tilt the pan to ensure that it evenly covers the pudding, then return to the oven to bake for another 18-20 minutes.
Note: If doubling the recipe, pour into two cake pans rather than a single larger pan.
Friday, December 21, 2012
Saturday, December 1, 2012
Curry Lentil Soup
This soup is excellent when you're sick. If cooking any other time, use only 1 jalapeño and 4-5 cloves of garlic.
3 tbsp vegetable oil
1.5 tbsp grated ginger
9 cloves of garlic, pressed
1 tsp cumin seed
1 tsp ground coriander
1 tsp curry powder
1/2 tsp garam masala
2 jalapeño chiles, de-seeded and diced
4 cups low-sodium vegetable stock
2 cups hot water
1 cup green lentils, rinsed well
3/4 cup red lentils, rinsed well
2 small red or purple potatoes, diced
2 large carrots, diced
1 tbsp lime juice (from half a lime)
1 tsp - 1 1/4 tsp salt
Add the vegetable oil to a large pot and place on medium heat. Once the oil is hot add the ginger, garlic, cumin seed, coriander, curry powder, garam masala, and jalapenos and cook for 1 minute, stirring frequently. Add the vegetable stock and hot water, the green and red lentils, and the potatoes and carrots, then bring to a boil. Reduce the heat, cover the pot, and cook at a mild simmer for 1 hour. Add the salt and lime juice and cook for 2 more minutes, uncovered. Add more salt to taste if needed. Use an immersion blender to slightly puree to desired thickness.
3 tbsp vegetable oil
1.5 tbsp grated ginger
9 cloves of garlic, pressed
1 tsp cumin seed
1 tsp ground coriander
1 tsp curry powder
1/2 tsp garam masala
2 jalapeño chiles, de-seeded and diced
4 cups low-sodium vegetable stock
2 cups hot water
1 cup green lentils, rinsed well
3/4 cup red lentils, rinsed well
2 small red or purple potatoes, diced
2 large carrots, diced
1 tbsp lime juice (from half a lime)
1 tsp - 1 1/4 tsp salt
Add the vegetable oil to a large pot and place on medium heat. Once the oil is hot add the ginger, garlic, cumin seed, coriander, curry powder, garam masala, and jalapenos and cook for 1 minute, stirring frequently. Add the vegetable stock and hot water, the green and red lentils, and the potatoes and carrots, then bring to a boil. Reduce the heat, cover the pot, and cook at a mild simmer for 1 hour. Add the salt and lime juice and cook for 2 more minutes, uncovered. Add more salt to taste if needed. Use an immersion blender to slightly puree to desired thickness.
Thursday, November 22, 2012
Mashed Sweet Potatoes
4 lbs. sweet potatoes (around 8 medium)
2 tbsp olive oil
1 tsp dried thyme
1/2 tsp rubbed sage or dried cut rosemary
1/2 tsp salt
non-dairy milk as needed
Scrub the potatoes and use a fork or knife to prick holes in each. Bake on a foil-lined pan at 350F for 90 minutes, then remove from the oven and let cool for 15-20 minutes. Peel the potatoes and place in a large bowl and add the olive oil, herbs, and salt. Use a fork or potato masher to mash to desired consistency, adding non-dairy milk as needed. Serve as is or spoon into a baking dish and bake uncovered at 400F for 20 minutes.
For sweet rather than savory: substitute dairy-free margarine for the olive oil and add some combination of the following instead of the herbs: maple syrup, brown sugar, allspice, cinnamon, ginger, or nutmeg.
2 tbsp olive oil
1 tsp dried thyme
1/2 tsp rubbed sage or dried cut rosemary
1/2 tsp salt
non-dairy milk as needed
Scrub the potatoes and use a fork or knife to prick holes in each. Bake on a foil-lined pan at 350F for 90 minutes, then remove from the oven and let cool for 15-20 minutes. Peel the potatoes and place in a large bowl and add the olive oil, herbs, and salt. Use a fork or potato masher to mash to desired consistency, adding non-dairy milk as needed. Serve as is or spoon into a baking dish and bake uncovered at 400F for 20 minutes.
For sweet rather than savory: substitute dairy-free margarine for the olive oil and add some combination of the following instead of the herbs: maple syrup, brown sugar, allspice, cinnamon, ginger, or nutmeg.
Simple Bread Stuffing
24 oz. French bread, cubed*
2 1/2 cups good vegetable stock (homemade or boxed)
3/4 cup chickpeas with skins removed
1/4 cup non-dairy margarine
2 tsp dried rubbed sage
1/2 tbsp dried thyme
1 tsp dried minced onion
1/2 tsp black pepper
1/2 tsp red chili flakes
1/2 cup roughly chopped raw walnuts
The bread should ideally be a few days old. If not, heat in a 200°F oven for an hour or more until dry and crusty. Lay the bread in a large pyrex dish and set aside.
Add the chickpeas to a blender carafe and blend with 3/4 cup of the stock. Melt the margarine and add it, along with the rest of the stock and the sage, thyme, onion, pepper, and red chili, to the carafe, and blend until combined. Pour the mixture over the bread and add the walnuts, then stir to thoroughly combine. Flatten the mixture slightly and bake at 350°F for 50-55 minutes, until the top is crunchy.
Alternatively, you can reduce the margarine to 2 tbsp and cook 1 pound of cremini mushrooms with 2 tbsp olive oil and and 2 tbsp minced garlic over medium heat in a large pan, then add to the stuffing before baking.
* I use 2 baby boules from Whole Foods.
2 1/2 cups good vegetable stock (homemade or boxed)
3/4 cup chickpeas with skins removed
1/4 cup non-dairy margarine
2 tsp dried rubbed sage
1/2 tbsp dried thyme
1 tsp dried minced onion
1/2 tsp black pepper
1/2 tsp red chili flakes
1/2 cup roughly chopped raw walnuts
The bread should ideally be a few days old. If not, heat in a 200°F oven for an hour or more until dry and crusty. Lay the bread in a large pyrex dish and set aside.
Add the chickpeas to a blender carafe and blend with 3/4 cup of the stock. Melt the margarine and add it, along with the rest of the stock and the sage, thyme, onion, pepper, and red chili, to the carafe, and blend until combined. Pour the mixture over the bread and add the walnuts, then stir to thoroughly combine. Flatten the mixture slightly and bake at 350°F for 50-55 minutes, until the top is crunchy.
Alternatively, you can reduce the margarine to 2 tbsp and cook 1 pound of cremini mushrooms with 2 tbsp olive oil and and 2 tbsp minced garlic over medium heat in a large pan, then add to the stuffing before baking.
* I use 2 baby boules from Whole Foods.
Tuesday, November 20, 2012
Thanksgiving Tempeh
2 8-oz. packages tempeh, diced
1/4 cup vegetable broth
2 tbsp balsamic vinegar
3 tbsp olive oil
3 tbsp low-sodium tamari
1 tbsp dried rubbed sage
1/2 tbsp dried thyme
1/2 tbsp dried cut rosemary
2 tsp dried minced onion
2 tsp mild paprika
15-20 coarse grinds black pepper
In a large ziploc bag, combine the broth, vinegar, olive oil, and tamari, then add the sage, thyme, rosemary, onion, paprika, and pepper. Add the tempeh, then seal the bag and mix until the marinade is evenly distributed over the tempeh. Place the bag on a large plate and refrigerate overnight (or up to 48 hours)
When ready to cook, preheat the oven to 350°F and line a baking pan or casserole dish with foil. Spread the tempeh in an even layer and cover with additional foil. Bake for 20 minutes, then turn the tempeh and bake uncovered for an additional 15 minutes.
1/4 cup vegetable broth
2 tbsp balsamic vinegar
3 tbsp olive oil
3 tbsp low-sodium tamari
1 tbsp dried rubbed sage
1/2 tbsp dried thyme
1/2 tbsp dried cut rosemary
2 tsp dried minced onion
2 tsp mild paprika
15-20 coarse grinds black pepper
In a large ziploc bag, combine the broth, vinegar, olive oil, and tamari, then add the sage, thyme, rosemary, onion, paprika, and pepper. Add the tempeh, then seal the bag and mix until the marinade is evenly distributed over the tempeh. Place the bag on a large plate and refrigerate overnight (or up to 48 hours)
When ready to cook, preheat the oven to 350°F and line a baking pan or casserole dish with foil. Spread the tempeh in an even layer and cover with additional foil. Bake for 20 minutes, then turn the tempeh and bake uncovered for an additional 15 minutes.
Saturday, November 3, 2012
Sour Chickpea Curry
3 15-oz cans chickpeas
1 15-oz can tomatoes
3 tbsp lemon juice (from 1 small lemon)
1 tbsp grated ginger
1/2 tbsp brown sugar
4 cloves garlic, minced
1 tbsp dried minced onion
1 tbsp cumin seed
1 tbsp ground coriander
1/2 tsp ground turmeric
1 tsp red chili flakes
2 smallish (1/2 lb.) potatoes, diced small
3 tbsp warm water
1/4 cup + 2 tbsp vegetable oil
3/4 cup green peas
2 tsp garam masala
additional salt to taste
Add the lemon juice, ginger, and brown sugar to a small container and set aside. Add the minced garlic, dried onion, cumin seed, coriander, turmeric, and red chili flakes to a separate small container and set aside.
Place the potatoes on a microwave-safe plate, cover with the warm water, and microwave for 3 minutes. Drain the potatoes, then heat the oil in a large pot over medium heat and add the potatoes and 1/4 tsp of the salt . Cook for 7-8 minutes, stirring occasionally so the potatoes don't stick and burn. Add the garlic and spice mixture to the potatoes and cook for another minute, stirring frequently. Add the drained and rinsed chickpeas and stir briefly to coat.
Add the can of tomatoes, hot water, green peas, garam masala, and the remaining teaspoon of salt and stir to combine. Cover the pot and lower the heat so the mixture simmers, cooking for 20 minutes. Add the lemon juice and ginger mixture and the brown sugar and cook for another minute. Add additional salt to taste.
1 15-oz can tomatoes
3 tbsp lemon juice (from 1 small lemon)
1 tbsp grated ginger
1/2 tbsp brown sugar
4 cloves garlic, minced
1 tbsp dried minced onion
1 tbsp cumin seed
1 tbsp ground coriander
1/2 tsp ground turmeric
1 tsp red chili flakes
2 smallish (1/2 lb.) potatoes, diced small
3 tbsp warm water
1/4 cup + 2 tbsp vegetable oil
1 1/4 tsp salt, divided
1/2 cup hot water3/4 cup green peas
2 tsp garam masala
additional salt to taste
Add the lemon juice, ginger, and brown sugar to a small container and set aside. Add the minced garlic, dried onion, cumin seed, coriander, turmeric, and red chili flakes to a separate small container and set aside.
Place the potatoes on a microwave-safe plate, cover with the warm water, and microwave for 3 minutes. Drain the potatoes, then heat the oil in a large pot over medium heat and add the potatoes and 1/4 tsp of the salt . Cook for 7-8 minutes, stirring occasionally so the potatoes don't stick and burn. Add the garlic and spice mixture to the potatoes and cook for another minute, stirring frequently. Add the drained and rinsed chickpeas and stir briefly to coat.
Add the can of tomatoes, hot water, green peas, garam masala, and the remaining teaspoon of salt and stir to combine. Cover the pot and lower the heat so the mixture simmers, cooking for 20 minutes. Add the lemon juice and ginger mixture and the brown sugar and cook for another minute. Add additional salt to taste.
Saturday, October 27, 2012
Gluten-Free Peanut Butter Cupcakes
3/4 cup non-dairy milk
1 1/4 tsp cider vinegar
1/2 cup creamy peanut butter
1/3 cup vegetable oil
2/3 cup cane sugar
1 tbsp brown rice syrup
1/2 tsp vanilla
1 dry egg replacer
2 tbsp tapioca starch
1/2 tsp xanthan gum
1/2 tsp baking soda
1/4 tsp salt
Preheat oven to 350°F.
In a small bowl or cup, combine the non-dairy milk and cider vinegar and set aside.
In a large bowl, beat together the peanut butter, vegetable oil, sugar, brown rice syrup, vanilla, and dry egg replacer. In a medium bowl, sift or whisk together the remaining dry ingredients. Add the non-dairy milk to the wet ingredients and whisk until well combined, then whisk the dry ingredients into the wet until the mixture just comes together.
Use a 3 tbsp disher to portion the batter out into a 12-cupcake pan, then bake for 25-27 minutes. Allow cupcakes to cool, then frost.
Chocolate Rum Frosting
2 tbsp refined coconut butter
2 tbsp dairy-free margarine
1/4 cup cocoa powder
1/2 tbsp light rum
1/2 tsp vanilla extract
1 cup powdered sugar
non-dairy milk as needed
Bring the ingredients above to room temperature, then beat together the coconut butter, margarine, and cocoa powder. Add the rum and begin gradually incorporating the powdered sugar, adding the non-dairy milk as needed to bring to the desired consistency.
(Note: I go light on my cupcake frosting, so double the recipe above if you go hard with yours.)
1 1/4 tsp cider vinegar
1/2 cup creamy peanut butter
1/3 cup vegetable oil
2/3 cup cane sugar
1 tbsp brown rice syrup
1/2 tsp vanilla
1 dry egg replacer
1/2 cup sorghum flour
1/4 cup white rice flour
3 tbsp almond flour2 tbsp tapioca starch
1/2 tsp xanthan gum
1/2 tsp baking soda
1/4 tsp salt
Preheat oven to 350°F.
In a small bowl or cup, combine the non-dairy milk and cider vinegar and set aside.
In a large bowl, beat together the peanut butter, vegetable oil, sugar, brown rice syrup, vanilla, and dry egg replacer. In a medium bowl, sift or whisk together the remaining dry ingredients. Add the non-dairy milk to the wet ingredients and whisk until well combined, then whisk the dry ingredients into the wet until the mixture just comes together.
Use a 3 tbsp disher to portion the batter out into a 12-cupcake pan, then bake for 25-27 minutes. Allow cupcakes to cool, then frost.
Chocolate Rum Frosting
2 tbsp refined coconut butter
2 tbsp dairy-free margarine
1/4 cup cocoa powder
1/2 tbsp light rum
1/2 tsp vanilla extract
1 cup powdered sugar
non-dairy milk as needed
Bring the ingredients above to room temperature, then beat together the coconut butter, margarine, and cocoa powder. Add the rum and begin gradually incorporating the powdered sugar, adding the non-dairy milk as needed to bring to the desired consistency.
(Note: I go light on my cupcake frosting, so double the recipe above if you go hard with yours.)
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