tofugazi

VEGAN GRAPEFRUIT DONUTSadapted from A Beautiful Mess 1 cup...

dreamstates — Sun, 24 Mar 2013 00:41:51 -0400

VEGAN GRAPEFRUIT DONUTS
adapted from A Beautiful Mess

1 cup almond milk
1/8 cup grapefruit juice
1/4 cup sugar
1 package (2 1/4 tsp) instant dry yeast
1/2 cup plain, unsweetened applesauce
1/2 cup + 2 tbsp earth balance coconut spread
4 cups flour
1/4 tsp salt
zest of 1 grapefruit
oil for frying

For Glaze
1 1/2 cups powdered sugar
1/4 cup grapefruit juice

Warm almond milk and grapefruit juice over low heat in a saucepan on the stove. Stir in the sugar until dissolved. Remove from heat and stir in the yeast. Set aside to bubble for 5 minutes.

Heat coconut spread until nearly melted on stove top. Stir in applesauce until fully combined. Remove from heat and pour into a large bowl. Pour in yeast+milk+juice mixture and stir gently. If you have a standing mixer you could beat it on low with the dough paddle, but I did it by hand. Add the flour one cup at a time, fully combining before adding the next. Add the salt and zest, then knead until fully combined and a stretchy dough is formed.

Place in a bowl, cover and refrigerate 8-10 hours.

Flour a surface and roll out the cold dough into a 1/2 inch thick slab. Cut out with a circle cookie cutter or the mouth of a glass. Cut out an inner circle with the top of a bottle (ex: I used the screw top to a vodka bottle). Lay in a single layer on a baking sheet or large plate. Cover with a towel and let rise in a warm spot for an hour.

Heat oil in a pot. I used about 1qt in a stock pot that was wide enough to cook a few simultaneously. You want a deep enough layer of oil for the donuts to initially be submerged then float to the surface. When oil reaches about 375 degrees you are ready to go! Use the donut holes as testers.

Cook donuts for 45 seconds on each side after they rise to the surface. Place on paper towels or in a colander to let oil drain.

Whisk powdered sugar and grapefruit juice together. I dipped them once because I thought they were sweet enough with one layer of glaze, but you could dip them multiple times, letting glaze dry between each dip, if you like a higher proportion of glaze.

erinred: GPOY

dreamstates — Wed, 31 Oct 2012 13:29:11 -0400

erinred:

GPOY

algalblooms: I am giving away a copy of Vegan a la Mode on my...

dreamstates — Wed, 19 Sep 2012 22:52:22 -0400

algalblooms:

I am giving away a copy of Vegan a la Mode on my blog. Comment by noon on Saturday to win!

Pho from Cafe Th in Houston, TX

dreamstates — Tue, 19 Jun 2012 19:03:48 -0400

Pho from Cafe Th in Houston, TX

Battered & Fried OkraSoak 1 tbsp flax seeds in 5 tbsp water...

dreamstates — Thu, 19 Apr 2012 12:28:00 -0400

Battered & Fried Okra
Soak 1 tbsp flax seeds in 5 tbsp water in a bowl.
Rinse 1/2 pound whole okra and set aside to drain, you want it to be damp but not dripping.
In a large bowl, stir together 1/2 cup cornmeal, 1/2 tsp salt, 1/2 tsp paprika, 1/4 tsp cayenne, 1/4 tsp garlic powder, 1/4 tsp onion powder and 1/8 tsp black pepper.
Toss the damp okra in 1/4 cup flour (use chickpea flour if you’re avoiding gluten!).
Whisk the flax mixture, which should now have a filmy quality similar to a raw egg. Dip the okra in the flax mixture then into the cornmeal & spice mixture to coat.
In a skillet or pot heat 2 inches of vegetable oil.
Add the okra in small batches, frying for 2-3 minutes until golden. Remove with a slotted spoon and let drain on a rack or paper towels.

I served them with a spicy vegan mayonaise!

cub - a picnic

dreamstates — Thu, 19 Apr 2012 00:27:07 -0400

cub - a picnic

Zucchini Carrot Bread with Raisins & WalnutsPreheat oven to...

dreamstates — Sat, 14 Apr 2012 13:47:00 -0400

Zucchini Carrot Bread with Raisins & Walnuts
Preheat oven to 350 F and grease a loaf pan.
Whisk together 1.5 cups flour, 1 tsp baking soda, 1 tsp baking powder, 1/4 tsp cinnamon.
In a separate bowl blend together 3/4 cup sugar, 1/2 cup walnut oil, 1 tsp vanilla extract, 1/2 tsp salt and 2 egg substitutes (I used ener-g, made with almond milk).
Stir the wet ingredients into the dry.
With a few swift strokes blend in 1 cup grated zucchini, 3/4 cups grated carrots, 1 cup raisins and 1/2 cup fine chopped walnuts.
Scrape the batter into the greased pan. Bake for 45 minutes or until the bread pulls away from the sides of the pan. Let cool in the pan for 10 minutes before removing to cool completely on a rack.
Serve warm with vegan butter substitute.

Easy and a healthier snack to tide you through study sessions.

The Flowers - Food

dreamstates — Fri, 17 Feb 2012 00:39:47 -0500

The Flowers - Food

Savory Pumpkin StewHeat some vegetable oil in a stock pot....

dreamstates — Wed, 15 Feb 2012 17:22:00 -0500

Savory Pumpkin Stew
Heat some vegetable oil in a stock pot.
Sautee 3 medium onions, diced, sprinkled with salt, until softened over medium heat. Add 2 tsp cumin and cook another few minutes until fragrant.
Add 4 cups roasted pumpkin, cut into 1 inch cubes, and 2 large or 4 medium potatoes, half waxy and half floury, cubed. (I used 1 large and 2 small, each a different kind and kept the skins on for color), 1 garlic clove, minced, and 1/2 tsp coriander.
Sprinkle with salt and add vegetable broth until everything is just covered.
Cover and bring to a boil then reduce heat and simmer for 20 minutes, stirring occasionally.
Stir in 1/2-1 tsp chile paste, according to taste.
De-stem 4 collard green leaves and mince. Reduce heat to very low and add collards, cook for about 5 minutes or until greens reach your preferred softness.
Salt & pepper to taste.

Cardamom Sweet Potato Pie with Graham Cracker CrustPrick with...

dreamstates — Fri, 09 Dec 2011 22:02:00 -0500

Cardamom Sweet Potato Pie with Graham Cracker Crust
Prick with fork and roast 2-3 medium sweet potatoes at 350F for 45-60 minutes. They will be done when a fork pierces through easily.
Remove skin and puree. Press through a wire mesh strainer to make it especially smooth.

Mix 1.5 cups crumbled graham cracker crumbs, 1/3 cup white sugar, 6 tbsp melted “butter”.
Press into 8 or 9 inch pie pan. Sprinkle with 1/4 cup brown sugar and bake 5-7 minutes at 350F.

In a bowl mix together 1 1/2 cups pureed sweet potato, 3/4 cup milk substitute combined with 3 ener-g egg replacers, 1/4 tsp salt, 1/2 tsp cardamom and 1 tsp vanilla extract.
Sift 2 tbsp flour over the mix and stir in to fully incorporate.
Remove crust from oven and pour filling over pie crust but don’t overfill.
Sprinkle with cinnamon.
Return to oven and bake for 40-45 minutes, until pie is set and jiggles only slightly when the pan is bumped. Cool to room temperature then refrigerate for at least 2 hours before serving.

Caramelized Coconut Milk Pumpkin Piewith Maple Crust, topped...

dreamstates — Sun, 20 Nov 2011 16:26:00 -0500

Caramelized Coconut Milk Pumpkin Pie
with Maple Crust, topped with Coconut Whipped Cream
This takes a really long time to make, but the techniques are simple and it is divine. And you can make it a lot more beautiful than this by dolloping the coconut topping on and then swirling it gently with the back of a spoon. This slice was the sole survivor of a potluck last night.

Caramelized Coconut Milk
Pour two cans of coconut milk, regular fat NOT light, in a pan or skillet over medium heat.
When warm, stir in 1/2 cup brown sugar to dissolve. Reduce heat.
Stir gently over low heat, scraping down the sides of the pan occasionally, until the liquid has reduced to about 1 1/3 cups and is a thick syrupy consistency. This will take around 2 hours. Do NOT let it boil, a very gentle simmer or foamy bubbles is acceptable but faint steam will produce the best results.

Maple Pat in the Pan Crust
This is a crispier, chewier crust. If you prefer traditional flakey crust try halving this recipe for cardamom crust, replacing 1 tbsp of butter with maple syrup.
In a medium bowl stir together 1 1/2 cups flour and 1/2 teaspoon salt.
In a separate bowl combine 1/4 cup oil, I used walnut but sunflower or another fairly neutral cooking oil would work, 3 tablespoons maple syrup and 2 tablespoons milk substitute, whisked until frothy, I used unsweetened almond milk. Stir together.
Pour over flour and stir with a fork to combine.
Pat into pie pan, prick bottom and sides with a fork and fill with dried beans or weights. Bake 5-10 minutes at 350 until slightly golden with darkened edges.

Filling
Melt 3 teaspoons “butter” (I used coconut earth balance) in a skillet over medium heat. Add 3 1/2 cups fresh or 2 1/2 cups canned pumpkin puree, I like using fresh pumpkin that I’ve roasted while caramelizing the coconut milk.
Stir in 1/3 cup white sugar.
Cook until thickened and reduced to 2 cups.
Remove from heat and transfer to a bowl.
Whisk together 2 egg substitutes until creamy/frothy. I used ener-g egg replacer substituting water with some of the coconut milk reserved mid way through the caramelization process so it was thick but not syrupy. Arrowroot or cornstarch would also suffice. Add to pumpkin.
Pour caramelized coconut milk over the pumpkin.
Stir in 1 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt and 1/4 tsp cloves.
Stir all of these together.

Pour filling into warm crust and bake at 350 for 45 minutes - 1 hour. A fork should come out moist but fairly clean. Let cool to room temperature then transfer to fridge to set fully.

It will most likely come out of the oven with a little bit of a bubble, which will turn into a wrinkly skin when cooled. It will taste fine, but to make it beautiful top with vegan dad’s coconut cream topping.

catsluck: Veganism is not a “white” thing but “Indigenous” and...

dreamstates — Tue, 15 Nov 2011 22:43:05 -0500

catsluck:

Veganism is not a “white” thing but “Indigenous” and “Original People’s” Thing: Hood Health breaks it down

by Sistah Vegan

historysmysteries: /// W E L C O M E /// A U T U M N /// E D I...

dreamstates — Thu, 06 Oct 2011 18:55:30 -0400

historysmysteries:

/// W E L C O M E /// A U T U M N /// E D I T I O N ///

with the risque chef (chef riske)

CURRY*PUMPKIN*MUSHROOM*RISOTTO

T O N I G H T /// AT /// 7 P M

radiowicv.com

this is my roommate’s cooking show and it is on in 5 minutes!

Roasted Curry Pumpkin SeedsPreheat oven to 325 degrees...

dreamstates — Sun, 02 Oct 2011 13:58:39 -0400

Roasted Curry Pumpkin Seeds
Preheat oven to 325 degrees fahrenheit.
Brush baking sheet with olive oil.
Rinse fresh pumpkin seeds and remove all pulp/stringy parts.
Toss seeds in 1 tsp curry and 1/2 tsp paprika.
Spread seeds in even layer on baking sheet and bake 30 minutes.

Devendra Banhart - Pumpkin Seeds

dreamstates — Sun, 02 Oct 2011 13:58:34 -0400

Devendra Banhart - Pumpkin Seeds

Buckwheat & Vegetable Stuffed Acorn SquashPreheat oven to...

dreamstates — Sat, 01 Oct 2011 12:54:10 -0400

Buckwheat & Vegetable Stuffed Acorn Squash
Preheat oven to 325 Fahrenheit.
Slice 1 acorn squash in half and scoop out seeds & stringy parts.
Place squash, cavern side down, in baking pan. Fill with 1/4 inch water. Bake 45 minutes.

Cook 1/2 cup buckwheat; bring 1/2 cup buckwheat to a simmer in 1 cup water with 1/2 teaspoon paprika. Cover and simmer 20 minutes until liquid is absorbed.
In a medium frying pan heat 1 tbsp olive oil over medium high heat.
Add 1/2 yellow onion, diced and sauté until translucent and fragrant.
Lower heat, add a handful of fresh baby spinach and 4-6 cherry tomatoes, halved.
When spinach is wilted remove from heat, season with salt & pepper and stir to combine with buckwheat.

Remove squash from oven and drain water from pan.
Flip squash over and brush with oil.
Fill with buckwheat & vegetable mixture.
Bake 15 minutes more.
Sprinkle with nutritional yeast and eat.

ummuhh: historysmysteries: /// T O N I G H T /// A T /// 7 P...

dreamstates — Thu, 29 Sep 2011 19:01:50 -0400

ummuhh:

historysmysteries:

/// T O N I G H T /// A T /// 7 P M ///

/// T H E /// R I S Q U E /// C H E F /// W I T H /// C H E F /// R I S K E ///

/// http://radiowicv.com/ ///

radio programming not to be missed. on in 30.

this is my roommate and it’s going to be so good!

I really want to veganize sesame chicken, fried rice and parmesan cheese!

Wed, 14 Sep 2011 22:18:28 -0400

fried rice
sesame un-chicken

I have no experience making fake cheese, if I ever get around to it I’m going to try to do cashew cheese. But cashew cheese is soft and parmesan is hard. The Almezan (almond+parmesan) recipe from the Veganomicon is probably your best bet. Maybe one day I’ll have the time and money to explore the world of nut cheeses but not soon enough to let this message keep lurking in my inbox.

Sesame Chik-unSift 1 tbsp flour, 1 tbsp arrowroot, 1/8 tsp...

dreamstates — Wed, 14 Sep 2011 16:40:06 -0400

Sesame Chik-un
Sift 1 tbsp flour, 1 tbsp arrowroot, 1/8 tsp baking soda and 1/8 tsp baking powder together in a bowl.
Pour in 1 tbsp soy sauce, 2 tsp sherry, 1 tbsp water, 1/2 tsp sesame oil and stir until smooth.
Add 1/2 pound mock chicken, breasts or cubed but skinless style, and stir to coat.
Cover and refrigerate for half an hour.

While “chicken” is in the fridge, bring 1/2 cup chicken flavor broth, 1/2 cup white sugar, 1 tbsp white vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, 2 tsp sriracha and 1 clove minced garlic to a boil in a saucepan over medium heat.
Dissolve 1/8 c arrowroot in 1/4 c water and stir into the boiling sauce. Simmer approximately 2 minutes until thickened and clear.
Reduce heat to low and cover.

Heat a quarter inch of oil in a saucepan. Drop in battered “chicken” pieces and fry until browned and batter is slightly crisped. This should take a few minutes on each side.
Drain on a paper towel and serve with the sauce, sprinkled with sesame seeds.

Fried RiceHeat 1 tbsp cooking oil in a large skillet over night...

dreamstates — Wed, 14 Sep 2011 13:27:40 -0400

Fried Rice
Heat 1 tbsp cooking oil in a large skillet over night heat.
Add 1/2 cup onion, diced. Season with salt and pepper and cook 3 minutes.
Add 2 cloves chopped garlic and 1 inch peeled and chopped ginger. (optional whites of 2 scallions)
Stir fry until onion is softened and it is all fragrant.
Add 1/2 cup frozen peas, 1/2 cup chopped carrots, 1/4 cup sliced celery (corn is also an option but I don’t like it so I used celery) and cook until peas are defrosted, carrots are softened.
Transfer to a bowl and keep covered.
Mash 1/4 cup tofu with 1 tsp curry powder, salt & pepper to taste
Heat 1 tbsp oil in the pan and add tofu. Cook, stirring frequently, until beginning to brown slightly. Add to bowl of vegetables.
Heat 2 tbsp oil and add 2 cups cold, cooked rice. Season with salt & pepper.
Stir fry to coat evenly then let cook undisturbed for 2 minutes, until slightly crispy.
Stir and add the greens of the scallions if using. Cook for a few minutes longer.
Stir all ingredients together and serve.