Sunday, May 31, 2009

Navajo Fry Bread

My former roommate lives in New Mexico and told me about Navajo Fry Bread. I've never had "authentic" fry bread before but wanted to give it a try. I used the fry bread much like a tortilla. I served the fry bread with chipotle tempeh (I used the Ortega Taco Seasoning Mix- Chipotle flavor) and served with Nutritional Yeast Cheese.

Using the fry bread as a tortilla turned out wonderful adding new a dimension to the tacos. They would have been even better if I would have had some refried beans to go with them.

The original recipe for the fry bread can be found HERE

The picture is from allrecipes.com (I forgot the take a picture when I made them)


Navajo Fry Bread
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1-1/2 cups warm water
  • Oil for frying

    Directions
    1.Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.

    2.Fry one at a time in 1 inch of hot oil, turning to brown on both sides. Drain on paper towels.
  • Saturday, May 30, 2009

    Tofu with Curry Dressing

    Tonight I made fried tofu with a curry dressing served over brown rice. It was a very easy meal that was very filling over all. The dressing recipe makes a very large amount so I would advise cutting the recipe in half. The dressing can be used on a salad or used as a dip for other foods such as falafel.

    Photobucket

    Fried TofuI
  • 1 package water packed tofu (firm or extra firm works best)
  • 1 tablespoon oil or cooking spray
  • 2-3 tablespoons Soy Sauce (to taste)
  • 1/4 cup Nutritional Yeast (to taste)

    Directions
    1. Start by wrapping the tofu in paper towels or a dish towel
    2. Placed the wrapped tofu on a plate and place a heavy item such as a pot or pan on top of the tofu (to squeeze the water out of the tofu)
    3. Let the tofu set for 20-30 minutes with the heavy item on it to ensure the majority of the liquid has been removed. Cube tofu into small bite size pieces
    4. If you have an electric wok heat it to 400 degrees. If not heat a skillet to medium high.
    5. Place oil in the pan and then add tofu to the pan making sure to flip it often to ensure it does not burn
    6. Once tofu has turn golden brown add 2 tablespoon soy sauce (add more depending on your taste).
    7. Directly after adding the soy sauce add the nutritional yeast.
    8. Continue to stir the tofu until there is no longer any liquid left in the pan. Remove from heat and serve right away.


    Curry Dressing Recipe
  • 1/2 (15-ounce) block tofu, crumbled
  • 1/4 cup cider vinegar
  • 1/4 cup water
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon, plus 2-1/2 teaspoons curry powder
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon dried ground ginger
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon cumin powder
  • pinch of freshly ground cinnamon
    3/4 cup soybean oil


    Directions
    Combine all ingredients except oil in a blender or food processor and mix well. Continue blending while adding oil in a slow steady stream until smooth and thick. Use immediately or store in tightly covered in the refrigerator for up to 2 weeks.

    Photobucket
  • Spelt Biscuits

    I have wanted to use spelt flour for some time now and found it on sale last weekend. I found this recipe for Speedy Spelt Biscuits but had to modify the recipe slightly due to it being too runny. The biscuits are very simple but the spelt flour gives them a wonderful nutty flavor. They tasted great with earth balance and apple butter. Add spices to change up the biscuits (would be great with brown sugar and cinnamon mixed in).

    See the modified recipe below

    Enjoy

    Photobucket

    Ingredients
  • 2 cups spelt flour
  • 1 tablespoon baking powder
  • 1 cup soy milk
  • 3 tablespoons agave nectar

    Directions
    1. Preheat oven to 425 degrees F and liberally grease a baking sheet or muffing tin.
    2. Mix dry ingredients, then gently stir in soy milk until just blended.
    3. Drop by the spoonful onto greased baking sheet or muffin tin.
    4. Bake for about 10 to 13 minutes, or until golden.
  • Saturday, May 23, 2009

    Casserole

    My take on the Paradise Casserole served at Candle Cafe in New York. Next time I think i'll try to spice it up a little bit more. It was good but not great yet. You can find the Candle Cafe Cookbook Here. I don't own it, I just happened to find this recipe online (and after reading the reviews I'm not sure if I'm going to ever buy the cookbook)

    Photobucket


    Here is the original recipe I found at this website (just in case any of you want to make the real deal)



    Sweet Potato Layer:
    2 Sweet Potatoes
    1 Teaspoon Cinnamon
    1/2 Teaspoon ground Cloves
    2 t. Ground Cinnamon

    Black Bean Layer:
    1 C. Black Beans, soaked overnight
    2 t. Garlic, minced
    1⁄2 C. White Onion, finely chopped
    1 Teaspoon Cumin
    Pinch of Crushed Red Pepper
    1/2 Teaspoon of Salt

    Cornbread Dressing:
    1-1/2 teaspoons egg replacer
    2 tablespoons hot/warm water
    1 cups yellow cornmeal
    1/2 cup all-purpose flour
    2 teaspoons baking powder
    2 tablespoons white sugar
    1/4 Cup vegetable oil
    1 cup water
    1/2 teaspoon salt
    1 tablespoon hot sauce
    1 teaspoon cumin
    1/2 cup stock (such as Unchicken broth)
    1/2 small onion



    1. Preheat oven to 450.

    2. (Sweet Potato Layer) Bake the sweet potatoes for 1 hour, or until fork-tender. When cool enough to handle, remove the cooked potatoes from their skins, place in a large mixing bowl, and mash with a potato masher until smooth. Combine the cinnamon and cloves with the potatoes.

    3. (Black Bean Layer) Meanwhile, put the beans in a large stockpot and add water to cover by 2”. Add the garlic, onion, cumin, crushed red pepper, and salt and bring to a boil over high heat. Reduce the heat, cover, and simmer the beans for 45-60 minutes, or until tender. Drain and set aside.

    4. (Cornbread Dressing Layer) Grease a cast iron skillet with shorting or soy butter (or oil if you have nothing else).
    5. Combine egg replacer with water and stir until all the powder is dissolved in the water. In a separate bowl, combine cornmeal, flour, baking powder, sugar, salt, hot sauce and cumin. Add egg mixture, oil and water; stir until smooth. Spoon the batter into the greased skillet.
    6. Bake in a pre-heated oven for 10-15 minutes, until the center is completely cooked and the edge is brown.
    7. Once cooled place cornbread in a food processor with stock and onion. Grind until there are no longer any large pieces and mixture is smooth.

    (Bringing it all together)
    5. Lightly oil a large baking pan or casserole. Spread the Cornbread Dressing over the bottom of the pan, then spread the black beans in an even layer over the Dressing. Top with the sweet potato mixture over the black beans in an even layer.
    6. Bake the casserole for 45 minutes at 350 degrees. Remove from the oven and let cool a bit before serving.
    Serves six to eight.

    Photobucket


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    Wednesday, January 28, 2009

    Teese Cheese Pizza

    I ordered Teese Cheese from Pangea: The Vegan Store. To be honest with you I was a little let down given all the hype over Teese. I have some of the Nacho Cheese and I plan on making some serious nachos this weekend.

    No real recipe for this one. The "Chicken" on one of the pizzas comes from May Wah: Healthy Vegetarian Food located in New York ( you can also have it shipped to you). For anyone who has been to Red Bamboo in New York, May Wah is where they get their fake meats.

    With BBQ "Chicken" and Plain "Chicken"
    Photobucket

    Just Plain Teese Cheese
    Photobucket

    White Chocolate Chip Cookies

    Photobucket

    I bought some White Chocolate Chips from Pangea: The Vegan Store. I used Isa's Chocolate Chip Cookies I posted earlier.

    I also bought some Teese and I plan on making a vegan pizza later tonight.


    Chocolate Chip Cookies

    Ingredients
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 2/3 cup canola oil
  • 1/4 cup unsweetened soy milk
  • 1 tablespoon tapioca flour
  • 3 teaspoon vanilla extract
  • 1-1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 Cup White Chocolate Chips
  • 1/4 Cup Chocolate Chips


    Method
  • Pre-heat oven to 350F.
  • Lightly grease 2 large baking sheets
  • Mix together sugars, oil, milk and tapioca in a mixing bowl (mix very well)
  • Add vanilla extract
  • Add flour, soda and mix until well incorporated.
  • Fold in chocolate chips
  • Rolls cooks into a ball by hand and flatten out on baking sheet
  • Bake cookies for 6 mins if small cookies and 8 mins if larger cookies

    Photobucket
  • Chocolate Chip Cookies

    Cookies!

    This recipe is a modified version of the Akasha's Chocolate Chip Cookie found on the Silk Soy Milk website.

    Enjoy,

    Lucas Franklin

    Photobucket



    Chocolate Chip Cookies
    Ingredients
  • 1 cup Soy Butter (Earth Balance or Willow Run)
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/8-1/4 teaspoon Cinnamon (to taste)
  • 1/4 cup Vanilla or Chocolate Soy Milk
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 -1/4 cups unbleached flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 12 ounces semisweet chocolate chips

    Method
  • Preheat the oven to 350°F.

  • Cream butter and sugars until light and fluffy. Slowly add Soy Milk, cream well, then add vanilla, almond extract and cinnamon. Combine the dry ingredients in a mixing bowl. Add the dry ingredients to the creamed mixture, then fold in the chocolate chips.

  • Drop by teaspoons on parchment lined cookie sheets. Bake at 350°F degrees for 8-10 minutes.
  • Bread Loaf

    Nothing beats the smell of fresh baked bread. This recipe is a modified version of the Ted Bread recipe from The Grit Cookbook.

    Enjoy,

    Lucas Franklin

    Bread Before Baking
    Photobucket


    Loaf of Bread
  • 1-1/2 Cups very warm water
  • 1 Tablespoon fast-rising dry yeast
  • 1 Tablespoon, plus 1 Teaspoon sugar
  • 1-1/2 Teaspoon salt
  • 1/4 Cup Oil (Soy Bean Oil or other mild tasting oil)
  • 2-1/2 Cups All-Purpose Flour
  • 1-1/4 Cup Whole Wheat Flour
  • 1/2 Cup cornmeal

  • In mixing bowl, combine water, sugar, yeast, and salt. Stir and allow to sit 5 to 10 minutes.
  • Blend in oil, then flours. Stir together well and knead for at least 3-5 minutes in bread mixer or by hand on floured surface. Place in bowl covered loosely with plastic rap and allow to rise in warm place (75 to 80 degrees F) until nearly doubled in size, approximately 40 minutes.
  • Preheat oven to 375 F. Grease an 8-1/2 x 4-1/2 inch (6 cup) loaf pan.
  • Punch down dough and form into a rounded loaf shape, gently tuck dough towards center of bottom, slightly stretching top to smooth tightness.
  • Place in prepared pan and allow to rise for 5 minutes in warm place (75 to 80 F).
  • Bake on the middle oven rack for approximately 35 minutes until nicely browned and hollow sounding when tapped on bottom.
  • Cool for 10 minutes in pan then remove bread to a wire rack to cool completely.

    Photobucket
  • Home Made Buns

    Hello

    Here is a recipe for home made buns as promised.

    Enjoy,

    Lucas Franklin

    Photobucket


    Home Made Buns

    Ingredients
  • 1-1/3 cup + 1 tablespoon warm unsweetened soy milk (105F)
  • 2 tablespoons sugar
  • 1 tablespoon fast rising dry yeast
  • 1/2 cup vegetable oil
  • 2-3/4 cups all purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 cup cornmeal
  • cornmeal for dusting sheet pan


  • In a large mixing bowl, combine soy milk, sugar, yeast, and salt. Stir well and allow to sit 5 to 10 minutes.
  • Blend in oil, then flours and cornmeal.
  • Stir together well and knead for at least 3 minutes in bread mixer or by hand on floured surface.
  • Place in bowl covered loosely with plastic wrap and allow to rise in warm place (75 to 80 degrees F) until nearly doubled in size, approximately 30 to 40 minutes.

  • Preheat oven to 350 F
  • Grease sheet pan and lightly dust with cornmeal. Punch down dough and divide into 6 balls of equal size (I make them into 8 normal size buns).
  • Form balls into disks.
  • Rotating each disk in hands, gently tuck the edges of each disk under and toward the center of bottom, slightly stretching top to a smooth tightness. Place on sheet pan and flatten until approximately 1 inch thick and 4 inches wide. Allow to rise for a few minutes in warm place until nearly doubled in size.
  • Bake on middle oven rack for 20 to 30 minutes until browned on bottom. May be further browned on top by placing very briefly under broiler. Remove to a wire rack and cool completely. 

  • Black Bean Burger

    Hello Everyone,

    Nothing beats a spicy black bean burger on a very cold winters day. This recipe was adapted from Isa's Black Bean Burger in Veganomicon: The Ultimate Vegan Cookbook. Serve on homemade buns (recipe coming soon) with your favorite toppings.

    Enjoy,

    Lucas Franklin

    Photobucket



    Black Bean Burgers

    Ingredients
  • 2 Cups Black Beans
  • 1/2 Cup Vital Wheat Gluten
  • 1/4 Cup Bread Crumbs
  • 1/4 Cup Yellow Cornmeal
  • 1 Tablespoon Tomato Paste (or Ketchup)
  • 1/4 Cup Water
  • 2 Tablespoons Olive Oil (Optional, I made it without the oil and it tasted fine)
  • 1 Teaspoon Red Chile Powder
  • 1/8-1/4 Teaspoon Cayenne Pepper
  • 1/2 Teaspoon Cumin
  • 1 Tablespoon Garlic Powder
  • 1 Teaspoon Hot Sauce (optional, Depending on your level of taste)

    Method
  • Preheat oven to 350F
  • Mash the black beans in a mixing bowl our use a food processor/blender to puree the beans.
  • Mix with remaining ingredients and knead the mixture for 3-5 minutes.
  • Shape into patties and place on cookie sheet that is greased and covered with cornmeal (to reduce sticking and add texture)
  • Bake in preheated oven for 15 minutes
  • Remove from oven and flip each burger
  • Cook for another 10-15 minutes or until burger begins to brown on the edges
  • Serve with homemade bun and top with salsa, vegan cheese or hot sauce.



  • "Indian" Food

    For the past three days I have been making "Indian" food (I use quotes because some of it is not even close to authentic but it taste very yummy and really that is al that matters).

    Enjoy,

    Lucas Franklin



    Naan Bread

    Ingredients
  • 3/4 Cup Lukewarm Water
  • 1 Teaspoon Yeast
  • 1 Teaspoon salt
  • 1/2 Teaspoon Sugar
  • 2 Cups All Purpose Flour
  • Pinch of Baking Soda
  • 2 Tablespoons of Oil
  • 2-1/2 tablespoons soy yogurt (use plain soy yogurt)
  • Additional flour for dusting
  • Soy Butter for brushing (Earth Balance)

    Method
  • Dissolve yeast, sugar and salt in lukewarm water and allow to sit for 10 minutes (until the mixture becomes frothy)
  • In a separate bowl add flour, baking soda, oil and soy yogurt together until it becomes crumbly dough.
  • Add the yeast mixture to the flour mixture and kneed for 3 minutes.
  • Cover dough and allow it to rise in a warm place for 3-4 hours
  • Heat oven to 500 degrees with a pizza stone in the oven.
  • Knead the dough again and divide into 6 parts
  • Take the balls of dough and dip in additional flour
  • Roll dough out dough into 8-inch oval
  • Place oven on broil before placing in first Naan
  • Place 3-4 prepared Naan on the pizza stone
  • Bake for 2-3 minutes
  • Brush Naan with soy butter after removing from the oven.




    Original Recipe






    Chickpea Curry

    Ingredients
  • 2 Cans Diced Tomatoes
  • 2 Cups Cooked Chickpeas (or about 2 cans if you don't use dry beans)
  • 1 teaspoon Cumin
  • 2 teaspoons Garlic Powder
  • 1/2 teaspoon Mild Curry
  • Salt to taste (about 1/2 teaspoon here)
  • Pepper to taste
  • 1/2 teaspoon Ground Chili Pepper
  • 1 teaspoon Turmeric
  • 1/2 teaspoon cinnamon

    Method
  • Prepare dry beans according to package and add two black tea bags to water (to add color and flavor.
  • Puree the tomatoes in a blender or food processor
  • Add chickpeas tomatoes and spices to a heavy bottom pot and cook on low to medium low heat for 20-30 minutes.
  • Banana Chocolate Chip Bread

    We had lots of snow this weekend so I had plenty of time to bake.

    Enjoy,

    Lucas Franklin




    Banana Chocolate Chip Bread

    Ingredients
  • 3 ripe bananas mashed
  • 1 tablespoon lemon juice
  • 1/2 cup oil
  • 1/2 cup sweetener
  • 2 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup Chocolate Chips

    Method
  • Pre-heat oven to 350F
  • Grease loaf pan
  • Mix all ingredients until just mixed (do not over mix)
  • Place mixture into greased pan
  • Bake in oven for 35-40 min
  • Isa's Chocolate Chip Cookies

    Tomorrow I am taking Chocolate Chip Cookies to work for my co-workers. I wanted to try a new cookie recipe because I have been using the same one for over 4 years since I first started baking vegan goodies.

    Enjoy,

    Lucas Franklin





    Chocolate Chip Cookies

    Ingredients
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 2/3 cup canola oil
  • 1/4 cup unsweetened soy milk
  • 1 tablespoon tapioca flour
  • 3 teaspoon vanilla extract
  • 1-1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 cups chocolate chips

    Method
  • Pre-heat oven to 350F.
  • Lightly grease 2 large baking sheets
  • Mix together sugars, oil, milk and tapioca in a mixing bowl (mix very well)
  • Add vanilla extract
  • Add flour, soda and mix until well incorporated.
  • Fold in chocolate chips
  • Rolls cooks into a ball by hand and flatten out on baking sheet
  • Bake cookies for 6 mins if small cookies and 8 mins if larger cookies

  • Sweet Potato Falafel and Red Curry Tahini Sauce

    Hello Everyone,

    On Saturday I made Sweet Potato Falafel for the first time. I adapted the recipe for the falafel from this website Here

    The Sauce I used I got the inspiration from a local restaurant I ate at last week called The Lime (link Here). They served traditional falafel with a red curry tahini sauce and it turned out very well.

    Enjoy,

    Lucas Franklin





    Falafel Ingredients
  • 1/2 teaspoon teaspoon Ener-G + 2 Tablespoon hot water
  • 2 medium sweet potatoes (about 18 ounces, total)
  • 2-3 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 cloves garlic, minced or pressed (roasted)
  • 1/8 - 1/2 teaspoon cayenne
  • pepper (to taste)
  • 1 teaspoon salt
  • 4 teaspoons dried parsley
  • juice of 1 lemon (about 1/4 cup)
  • 1 cup chickpea flour
  • 1/2 teaspoon baking powder

    Method
  • Preheat oven to 400F
  • Cook sweet potatoes in the microwave (about 5-7 minutes)
  • Allow to cool and then peel the potatoes
  • Combine the Eneg-E and water
  • Add seasoning and baking powder to the egg mixture
  • Mash the potatoes with a fork
  • Add egg mixture to mashed potatoes
  • Add flour 1 teaspoon at a time (add more water if mix is too dry)
  • Shape mixture into small balls and place on greased baking sheet
  • Bake in preheated oven for 20-25 minutes
  • Serve with Red Curry Tahini Sauce

    Red Curry Tahini Sauce Ingredients
  • 1/2 can lite coconut milk
  • 1-1/2 teaspoon Red Curry Paste
  • 3 tablespoons Tahini

    Method
  • Combine all ingredients into small sauce pot and cook over medium heat for 5-10 minutes.
  • Pork Chops and Baked Apples

    Hello Everyone,

    Tonight I made seitan pork chops with baked apples. I'm pretty happy with the results over all, next time I may try to fry the seitan. I baked the chops because I wanted to see how it turned out baked (I hate to fry foods because of the smell).

    Enjoy,

    Lucas Franklin



    Seitan Pork Chops

    Ingredients
  • 1-1/2 cups vital wheat gluten flour
  • 3 tablespoons chickpea flour
  • 1 tablespoon nutritional yeast flakes
  • 1/2 cup soy sauce
  • 1 cup vegetable broth (or water)
  • 1 tablespoon tomato paste

    Simmering broth
  • 10 cups water/vegetable broth
  • 1/2 cup soy sauce

    Batter
  • 1 cup soy milk (unsweetened)
  • 3/4 cup panko breadcrumbs
  • 3 teaspoons ground rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper (fresh)
  • 2 tablespoons corn meal
  • 2 tablespoons nutritional yeast

    Method
  • Mix together vital wheat gluten and nutritional yeast flakes
  • In a separate bowl mix together the water/broth, soy sauce and tomato paste
  • Pour wet ingredients into the dry and combine with a firm spatula, knead dough for about 3 minutes until a spongy, elastic dough is formed.
  • Combine all ingredients for the simmering broth in a large stock pot (do not heat).
  • Roll out the seitan down and pull off pieces for your desired shape (try to flatten each piece)
  • Place seitan pieces into the cold broth. Turn on the heat to the broth and bring to a boil.
  • Once the broth has reached a boil lower heat down so the broth will simmer.
  • Simmer the seitan for 1 hour in broth turning the pieces occasionally.
  • Pre=heat oven to 350F
  • Mix together dry batter ingredients in one bowl and the soy milk in another
  • Dip each piece of seitan in the soy milk and then coat in the dry batter mix
    place on well oiled baking sheet and bake in preheated oven for 20 mins
  • Flip each chop and cook for another 10-15 mins in oven
  • Serve with baked apples

    Baked Apples
  • 3 apples peeled and cored
  • 3 tablespoons soy margarine
  • 1-1/2 teaspoon cinnamon

    Method
  • Rub margarine on apples and add cinnamon. Cook in preheated 350F oven for 35-45 mins.



    Plate: Rice, Apple Sauce, Baked Apple half, and Pork Chop
  • Gluten-Free

    I saw on BabyCakes website where Erin McKenna appeared on the Food Network. After searching on the Food Network's website I have found the following recipes (posted below). All recipes are gluten-free. I personally have not attempted any of the recipes (so I cannot say how they turn out) but I wanted to share this find with everyone because I love BabyCakes baked goods.

    For more information on Babycakes NYC please click here

    Also they have a cookbook coming out in the end of April click here for more details

    Enjoy everyone,

    Lucas Franklin



    Gluten-Free Blueberry Muffins
    2 cups gluten-free all-purpose baking flour
    2 teaspoons baking powder
    2 teaspoons baking soda
    1 teaspoon kosher salt
    1 teaspoon xanthan gum
    1 teaspoon ground cinnamon
    1/2 cup canola oil
    2/3 cup agave nectar
    2/3 cup rice milk
    1 tablespoon vanilla extract
    1 cup fresh blueberries
    Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners.
    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.

    Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.

    Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.




    Gluten-Free Cornbread
    2/3 cup rice milk
    1 tablespoon apple cider vinegar
    3/4 cup gluten-free all-purpose baking flour
    1/2 cup cornmeal
    1/2 cup cornflour
    2 teaspoons baking powder
    1 teaspoons baking soda
    1 teaspoon xanthan gum
    1 teaspoon kosher salt, plus more for sprinkling
    1/2 cup coconut oil, plus more for pans
    1/3 cup agave nectar
    1/3 cup applesauce
    2 teaspoons pure vanilla extract
    Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.
    Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside. This will create your "buttermilk."

    In a medium bowl, whisk together the flour, cornmeal, cornflour, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients. Stir the batter until well combined. Pour in the "buttermilk," and mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed.

    Pour the batter into the prepared pan and sprinkle with some kosher salt. Bake the cornbread on the center rack for 34 minutes, rotating the pan 180 degrees after 20 minutes. The cornbread will bounce slightly when pressed and a toothpick inserted in the center will come out clean. Let the cornbread stand in the pan for 20 minutes, then gently run a knife around the edge of the bread. Cover the top of the pan with a cutting board, and invert onto the board. Carefully lift the pan away and re-invert the cornbread onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut cornbread with plastic wrap and store at room temperature for up to 3 days.




    Gluten-Free Cinnamon Sugar Teacake
    1 cup garbanzo-fava bean flour
    1 1/4 cups evaporated cane juice, plus more for sprinkling
    1/2 cup potato starch
    1/4 cup arrowroot
    2 1/4 teaspoons baking powder
    1/4 teaspoon baking soda
    1/2 teaspoon xanthan gum
    1 teaspoon kosher salt
    2 tablespoons ground cinnamon
    1/2 cup coconut oil, plus more for greasing and brushing
    1/3 cup applesauce
    2 tablespoons vanilla extract
    1 1/4 cup hot water
    Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.
    In a medium bowl, whisk together the flour, 1 cup of the evaporated cane juice, the potato starch, arrowroot, baking powder, baking soda, xanthan gum, salt, and 1 tablespoon of the cinnamon. Add the oil, applesauce, vanilla, and 1 cup of hot water to the dry ingredients. Stir until the batter is smooth. Transfer 1/4 cup of the batter to a small bowl, and add the remaining 1/4 cup of the evaporated cane juice, 1 tablespoon of cinnamon, and the remaining hot water. Stir until the mixture is creamy.

    Pour contents of the medium bowl into the prepared loaf pan. Carefully drizzle the batter from the small bowl down the center of the loaf. To create the swirl, take a teaspoon and, starting from 1 end of the loaf pan, move down the length of the pan as you swirl the spoon up and down through the batter. Sprinkle the top with evaporated cane juice. Put the pan in the oven on the center rack and bake for 25 minutes. Remove from the oven and brush the top with a generous amount of oil. Return it to the oven and bake for another 15 minutes, or until a toothpick inserted in the center comes out clean and the crust is crunchy.

    Let the teacake cool in the pan for 20 minutes, then gently run a knife around the edge of the cake. Cover the top of the pan with a cutting board, and invert the cake onto the board. Carefully lift the pan away and re-invert the Teacake onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut teacake with plastic wrap and store at room temperature for up to 3 days.




    Gluten-Free Double Chocolate Chip Cookies
    1 cup coconut oil
    1 1/4 cups evaporated cane juice
    1/3 cup applesauce
    1/2 cup cocoa powder
    1 teaspoon kosher salt
    2 tablespoons pure vanilla extract
    1 1/2 cups gluten-free all-purpose baking flour
    1/4 cup flax meal
    1 teaspoon baking soda
    1 1/2 teaspoons xanthan gum
    1 cup chocolate chips
    Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
    In a medium bowl, mix together the oil, evaporated cane juice, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients into the wet mixture and combine until dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.

    Using a melon-baller or tablespoon, scoop the dough onto the prepared baking sheets, spacing them 1-inch apart. Gently press each with the heel of your hand to help them spread. Bake on the center rack for 14 minutes, rotating the trays 180 degrees after 7 minutes. The cookies will be crispy on the edges and soft in the center.

    Let the cookies stand on the baking sheet for 10 minutes, then transfer the cookies to a wire rack and cool completely before covering. Store in an airtight container at room temperature for up to 3 days.



    Added Bonus
    Brownie Bites from Babycakes NYC posted on MarthaStewaring.com

    Allergen-Free Brownies
    1/2 cup canola oil, plus more for pans
    3/4 cup plus 2 tablespoons garbanzo and fava bean flour
    1/4 cup potato starch
    2 tablespoons arrowroot
    1 cup unrefined sugar or 10 tablespoons plus 2 teaspoons agave nectar
    2 1/4 teaspoons baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon xanthan gum
    1 teaspoon salt
    1/2 cup unsweetened cocoa powder
    1/2 cup store-bought unsweetened applesauce
    2 tablespoons pure vanilla extract
    1/2 cup brewed coffee or hot water
    2 cups vegan gluten-free chocolate chips, such as Tropical Source

    DIRECTIONS

    Preheat oven to 325 degrees. Brush 3 dozen mini-muffin pans with oil; set aside.
    In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside. In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.
    Place 1 tablespoon batter into each prepared muffin cup. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let cool completely on a wire rack before unmolding.





    Cinnamon Toasties
    Serves about 10

    * 1/2 cup canola oil, plus more for pan
    * 1 cup garbanzo and fava bean flour
    * 1/2 cup potato starch
    * 1/4 cup arrowroot
    * 1 1/4 cups unrefined sugar
    * 2 1/4 teaspoons baking powder
    * 1/4 teaspoon baking soda
    * 1 teaspoon salt
    * 1/2 teaspoon xanthan gum
    * 2 tablespoons ground cinnamon
    * 1/3 cup store-bought unsweetened applesauce

    Directions

    1. Preheat oven to 325 degrees. Brush a 6 3/4-by-4 1/4-by-2 3/4-inch loaf pan with oil; set aside.
    2. In a large bowl, whisk together flour, potato starch, arrowroot, 1 cup sugar, baking powder, baking soda, salt, xanthan gum, and 1 tablespoon cinnamon.
    3. In a medium bowl, stir together oil, applesauce, and 1 cup hot water. Add oil mixture to flour mixture; stir until well combined. Measure out 1/3 cup of batter and place in a small bowl. Pour remaining batter into prepared loaf pan. Stir remaining 1/4 cup sugar and 1 tablespoon cinnamon into reserved batter. Add to loaf pan, swirling to combine.
    4. Transfer to oven and bake about 20 minutes. Brush top of loaf with oil and continue baking until golden brown, about 15 minutes. Let cool completely on a wire rack before unmolding.

    White Sausage Gravy

    Nothing beats sausage gravy and a homemade biscuit for brunch on the weekend. Gravy can be used to top other things as well such as fried potatoes, tofu scramble etc.

    Enjoy,

    Lucas Franklin

    Biscuits and Gravy



    White Sausage Gravy

    Ingredients
  • 1/2 cup + 1 tablespoon Earth Balance (Margarin)
  • 1/2 scant cup all purpose flour
  • 4 cups unsweetened soy milk
  • 2 tablespoons vegan Worcestershire Sauce
  • 1-1/2 teaspoon salt (optional)
  • 1/2 teaspoon fresh black pepper
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon ground rosemary
  • 1/2 package of Gimme Lean Sausage (optional)

    Method
    1. Melt 1 tablespoon margarine in a skillet and add sausage and cook until brown on both sides (optional)
    2. In a large pot melt the 1/2 cup margarin and stir in flour to form a roux. Stir roux for 4 minutes (medium low temperature)
    3. Slowly add in 1 cup of soy milk at a time(continue to stir as you add in soy milk)
    4. Allow gravy to thicken before add remaining soy milk.
    5. Add Worcestershire sauce and spices once all the soy milk as been added
    6. Continue to heat until gravy has reached desire thickness
    7. Add in sausage (Note: crumble sausage by hand for best results)

    Makes a wonderful addition to brunch (use to top biscuit, fried potatoes, tofu scramble etc.)
  • Vegan Chocolate Death Cake

    Vegan Chocolate Death Cake was by far one of my favorite cakes from a restaurant in Athens, GA where I went to school. The Grit was one of my favorite places to go for brunch, lunch or dinner and there cakes were always amazing. Lucky they decided to make a cookbook a few years back and I figured i would share the Vegan Chocolate Death Cake.

    Enjoy,

    Lucas Franklin




    Vegan Chocolate Death Cake

    Ingredients

    Cake
  • 4-1/2 Cups all-purpose flour
  • 3 cups sugar
  • 1 cup cocoa powder
  • 1 tablespoon baking soda
  • 2 teaspoons salt
  • 1-1/2 cups vegetable oil
  • 2 tablespoons pure vanilla extract
  • 3 cups strong brewed coffee
  • 1/4 cup cider vinegar

    Icing
  • 1 (12 ounce) package firm silken tofu
  • 3 cups vegan chocolate chips

    Method
    1. To Prepare Cake: Preheat oven to 350F.
    2. Grease 3 (9 inch) round cake pans, dust with flour, and line bottom with parchment or wax paper.
    3. Sift together dry ingredients in a large bowl. Add oil and vanilla extract. With electric mixer on low speed, blend until fully combined. With mixer on medium speed, gradually blend in coffee.
    4. When mixture is smooth, add vinegar and blend on low speed just until combined.
    5. Divide batter evenly into prepared pans.
    6. Bake 15 to 25 minutes or just until a knife or toothpick inserted in the center of layers comes out clean. Remove from oven and cool.


    Icing
    1. Drain excess fluid from silken tofu, crush and place in a medium saucepan with chocolate chips.
    2. Stir together over medium heat until chocolate is very soft. Transfer to food processor and puree until fully blended.
    3. Let cool before spreading onto cake layers.
  • Gravy and Tofu

    Grit style tofu and gravy is one of my favorite combinations for brunch.

    The gravy is also delicious served with southern style biscuits.

    Enjoy,

    Lucas Franklin




    (Makes a lot so cut recipe in half unless you want to freeze some or use for later)


    Grit Yeast Gravy
  • 1 cup (2 sticks) vegan margarine
  • 3/4 cup whole wheat flour
  • 3/4 cup flaked nutritional yeast
  • 2 cups regular (not reduced-fat) soy milk
  • 1/2 cup soy sauce
  • 1-3/4 cup hot water
  • 2 tablespoons vegan Worcestershire sauce (I justed added some more soy sauce)

    1. In a large, heavy-bottom saucepan over medium heat, melt margarine completely.
    2. Stir in flour and yeast until blended and continue to heat roux until mixture begins to bubble. 3. Use only enough heat to maintain vigorous bubbling, whisking constantly for 4 minutes.
    4. This is the time required to cook the flour to smoothness, and vigorous whisking is important to avoid burning.
    5. Continue rapid, thourough whisking and add soy milk gradually. The mixture will quickly become think and custard-like.
    6. Combine soy sauce, water and worcestershire sauce and add to gravey gradually.
    7. Blend well after every addition and do not add liquid so rapidly that gravy is very think.
    Yields 4 cups.

    Serve with tofu, or with biscuits and gravy







    Tofu, gravy and rice together







    Fried Tofu
    Ingredients
  • 1 package water packed tofu (firm or extra firm works best)
  • 1 tablespoons oil or cooking spray
  • 2-3 tablespoons Soy Sauce (to taste)
  • 1/4 cup Nutritional Yeast (to taste)

    Method
    1. Start by wrapping the tofu in paper towels or a dish towel
    2. Placed the wrapped tofu on a plate and place a heavy item such as a pot or pan on top of the tofu (to squeeze the water out of the tofu)
    3. Let the tofu set for 20-30 minutes with the heavy item on it to ensure the majority of the liquid has been removed. Cube tofu into small bite size pieces
    4. If you have an electric wok heat it to 400 degrees. If not heat a skillet to medium high.
    5. Place oil in the pan and then add tofu to the pan making sure to flip it often to ensure it does not burn
    6. Once tofu has turn golden brown add 2 tablespoon soy sauce (add more depending on your taste).
    7. Directly after adding the soy sauce add the nutritional yeast.
    8. Continue to stir the tofu until there is no longer any liquid left in the pan. Remove from heat and serve right away.


    NOTE: Taste great served with yeast gravy or over brown rice
  • Challah and French Toast

    One of my favorite things to do on the weekend is to make Challah and then use the leftovers to make Challah French Toast for Sunday brunch. For an added treat try adding chocolate chips to the challah before baking (it makes the french toast even better).


    Enjoy,

    Lucas Franklin


    Challah

    Challah

    Ingredients
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 1/3 cup oil
  • 2 tablespoon yeast
  • 1-1/2 cup warm water (90 degrees)
  • Raisins or Chocolate Chips (optional)

    Method
    1. Mix yeast, salt, sugar and water together and let mixture sit for approximately 10 minutes (mixture should form bubbles)
    2. Add oil and flour
    3. Knead well (approximately 3-5 minutes) on a floured surface
    4. Let rise for 1 hour
    5. Shape or braid challah
    6. Let shapped/braided challah raise for 45 minutes
    7. Preheat oven to 350F
    8. Spray challah with cooking spray to give the outside a shine
    9. Bake in preheated oven for 25 to 30 minutes



    Challah French Toast

    French Toast

    Ingredients
  • 1 Challah Loaf (see recipe)
  • 1 cup vanilla soy milk (any sweetened soy milk will do)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon sugar (or other sweetener)
  • 1 tablespoon nutritional yeast
  • 2 teaspoon cinnamon


    Method
    1. Whisk together the soy milk, flour, sugar, nutritional yeast, and cinnamon making sure to get as many lumps out as possible
    2. Slice the loaf of challah into thin pieces
    3. Heat up a skillet to medium low and rub lightly with margarine
    4. Dip challah slices into mixture coating both sides
    lay slices in the skillet
    5. Flip when lightly brown (approximately 3-4 minutes)


    TIP: If you are cooking for a large group or if you do not plan on eating the french toast right away place the challah in the oven at 200F (or lowest temperature possible)

    Serve with real maple syrup or just dust with powder sugar.
  • Chocolate Oreo Cheesecake

    I made this wonderful cheesecake for Thanksgiving and it was amazing.

    Enjoy,

    Lucas Franklin




    Chocolate Oreo Cheesecake

    Ingredients

    Cheesecake Filling
  • 8 oz Tofutti Better Than Cream Cheese
  • 12 oz light firm silken tofu (or extra-firm)
  • 1 cup sugar
  • 1-1/2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 2/3 cup ground Oreos (grind in food processor)
  • 1/2 teaspoon Chocolate extract (optional)
  • 1/2 teaspoon almond extract

    Chocolate Ganache (for topping)
  • 1/4 cup soy milk
  • 2 tablespoons maple syrup
  • 1/2 cup chocolate chips

    Garnish
  • 5 Oreos cut in half (use a serrated knife for best results)

    Crust
  • 1 prepared chocolate crust
    or
  • 20 chocolate cookies (such as Oreo)
    1/3 cup margarine melted
    grind cookies and mix with margarine. Press the cookie mixture onto a pie pan.

    Method
    1. Preheat oven to 350F
    2. Combine all the filling ingredients in a food processor or a blender. Blend until smooth
    3. Pour filling into pie crust
    4. Bake in preheated oven for 50-60 minutes (make sure that the center is almost set)
    5. Refrigerate until completely chilled (at least 3 hours)
    6. Prepare the ganache by bring the soy milk to a simmer.
    7. Remove the soy milk from the heat once it simmers and quickly add the maple syrup and chocolate chips.
    8. Stir the ganache until the chocolate is completely melted
    9. Let the ganache cool for 5-10 minutes then top the chill cheesecake (let chill in the refrigerator for at least 1 hour before adding the ganache) with the ganache. Spread the ganache evenly over the pie.
    10. Garnish with half Oreos

    Note: Newman-Os can be substituted for Oreos
  • Blueberry Cobbler

    I made this cobbler recipe over the summer when the New Haven Farmer's Market had fresh blueberries in an abundance. It sounds odd to add cornmeal to the biscuit part of the cobbler but it added a nice texture that I greatly enjoyed.

    Sorry this post does not have picture of the cobbler.

    Enjoy,

    Lucas Franklin



    Blueberry Cobbler

    Ingredients

    Blueberry filling
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • pinch ground cinnamon
  • pinch salt (optional)
  • 6 cups fresh blueberries
  • 1-1/2 teaspoons grated lemon zest
  • 1 tablespoon lemon juice

    Biscuit Topping
  • 1 cup all-purpose flour
  • 2 tablespoons stone ground cornmeal
  • 1/4 cup + 2 teaspoon sugar
  • 2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons margarine melted
  • 1/3 cup unsweetened soy milk + 1/2 teaspoon apple cider vinegar (mix together and allow to sit for 5-10 minutes)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon

    Method
    1. Preheat oven to 375F (Place oven rack as low as it will go)
    2. Combine all blueberry filling in a large bowl ensuring that the blueberries are completely covered
    3. Bake filling in either a 9 inch glass casserole dish or in small ramekins. Bake filling in preheated oven for about 25 minutes.
    4. Remove filling and increase oven to 425F
    5. Assemble topping by whisking the flour, cornmeal, sugar, baking soda and powder, salt and cinnamon. In a separate bowl combine the wet ingredients.
    6. 3 minute before the blueberries come out of the oven mix the wet and dry ingredients (do not over mix the topping)
    7. Add the topping to the blueberries and bake at 425 for 15-18 (until topping is golden brown on top)
  • Thanksgiving 2008

    Hello Everyone:

    I am not sure if anyone still reads this blog anymore as it has been many years since the last post. I've decided to try and keep a better log of the foods I make that I enjoy because I often never print off a recipe that I try online or never save it on my hard drive which can lead to hours of searching the internet later on. Also new recipes or ones that are drastically modified are never recorded.

    My first post includes recipes I used for thanksgiving 2008.

    Please excuse any typos and grammatical mistakes (I will try to edit posts but I will make no promises :-D). Also I will try and use tags for each post.

    So enjoy what I hope is the just the first of many post in the future.

    Lucas Franklin

    Uncooked Cornbread
    Photobucket

    Cornbread Recipe

    INGREDIENTS
    3 teaspoons egg replacer
    4 tablespoons hot/warm water
    2 cups yellow cornmeal
    1 cup all-purpose flour
    4 teaspoons baking powder
    4 tablespoons white sugar
    7 tablespoons vegetable oil
    2 cups water
    1 teaspoon salt

    DIRECTIONS
    1. Preheat the oven to 450 degrees. Grease a cast iron skillet with shorting or soy butter.
    2. Combine egg replacer with water and stir until all the powder is dissolved in the water. In a separate bowl, combine cornmeal, flour, baking powder, sugar and salt. Add egg mixture, oil and water; stir until smooth. Spoon the batter into the greased skillet.
    3. Bake in a pre-heated oven for 15-20 minutes, until the center is completely cooked and the edge is brown.

    Original Recipe




    Uncooked Biscuits
    Photobucket

    Vegan Biscuits

    Cooked Cornbread and Biscuits
    Photobucket

    INGREDIENTS
    1 tsp. salt
    1/2 cup margarine
    6 teaspoons baking powder
    4 cups all-purpose flour
    1 1/2 cups plan unsweetened soy milk
    Whole-wheat flour for dusting

    DIRECTIONS
    1. Preheat oven to 475 degrees. Grease a baking sheet with shorting, soy butter, or cooking spray.
    2. Combine the flour, baking powder and salt in a bowl.
    3. Cut the margarine into small pieces and incorporate it into the dry ingredients using a fork or pastry knife.
    4. Add the soy milk and stir until completely incorporated (stir as few times a possible)
    5. Roll the dough out on a surface lightly dusted with whole-wheat flour.
    6. Cut out the biscuits and place on the greased baking sheet.
    7. Bake for 12-15 minutes (until the edges are slightly brown)

    Original Recipe



    Uncooked Dressing
    Photobucket

    Cooked Dressing
    Photobucket



    Dressing

    INGREDIENTS
    1 Carton of UnChicken Broth
    1 Small onion
    1 Batch of Cornbread
    1 Batch of Biscuits
    Celery to taste
    Sage to taste
    Salt and Pepper to taste

    DIRECTIONS

    1. Preheat oven to 400 degrees. Grease a large baking pan such as a casserole dish.
    2. In a food processor, process the cornbread and biscuits until there are no more large pieces left. Chop the celery in the food processor as well.
    3. Chop the onion until very fine. Place the broth in a large pot and combine with the chopped onion. Simmer for 10 minutes.
    4. In a large mixing bowl combine the cornbread/biscuit mixture, processed celery, onion and broth, sage, salt and pepper and mix together.
    5. Pour the uncooked dressing into the greased baking pan/casserole dish and bake for 30-40 minutes.


    Fried Chicken Seitan
    Photobucket


    Fried Seitan

    INGREDIENTS
    1 1/2 cups vital wheat gluten flour
    1/4 cup nutritional yeast flakes
    1 cup water or vegetable broth
    1/2 cup soy sauce
    1 tablespoon tomato paste

    Simmering broth
    10 cups water or vegetable broth
    1/2 cup soy sauce

    DIRECTIONS
    1. Mix together vital wheat gluten and nutritional yeast flakes
    2. In a separate bowl mix together the water/broth, soy sauce and tomato paste
    3. Pour wet ingredients into the dry and combine with a firm spatula, knead dough for about 3 minutes until a spongy, elastic dough is formed.
    4. Combine all ingredients for the simmering broth in a large stock pot (do not heat).
    5. Roll out the seitan down and pull off pieces for your desired shape (try to flatten each piece)
    6. Place seitan pieces into the cold broth. Turn on the heat to the broth and bring to a boil. Once the broth has reached a boil lower heat down so the broth will simmer.
    7. Simmer the seitan for 1 hour in broth turning the pieces occasionally.

    Frying the Seitan
    1. Heat the oil in a skillet at medium heat.
    2. Combine all the dry batter ingredients in one bowl and place the soy milk in a separate bowl. Dip the cooled seitan in the soy milk and then in the batter (coating both sides)
    3. Fry in oil until brown on both sides (3-4 minutes for each side)


    Original Recipe

    Batter
    1 tablespoon Cajun seasoning
    1 tablespoon ground rosemary
    1 teaspoon salt (to taste)
    1 teaspoon pepper (to taste)
    1.5 cups all-purpose flour
    3/4 cup corn meal
    1/2 cup plan unsweetened soy milk

    1-2 cups vegetable oil (for frying)

    DIRECTIONS
    1. Heat the oil in a skillet at medium heat.
    2. Combine all the dry ingredients in a dish. Place the soy milk in a separate dish.
    3. Dip the prepared seitan in the soy milk and then in the flour mixture (until completely covered.
    4. Fry in oil until brown on both sides (3-5 minutes for each side)





    Last slice (sorry for the bad quality)
    Photobucket

    Double-Layed Pumpkin Cheesecake

    INGREDIENTS
    8 ounces Tofuttie Better Than Cream Cheese
    12 ounces firm silken tofu (not the water-packed kind)
    3/4 cup sugar
    2 tablespoons lemon juice
    1 teaspoon vanilla extract
    1/2 teaspoon almond extract

    1/2 cup pumpkin puree (canned)
    5 tablespoons brown sugar
    1/2 teaspoon cinnamon
    1/4 teaspoon ginger
    1/2 teaspoon nutmeg

    1 9-inch graham cracker crust

    DIRECTIONS
    1.Preheat the oven to 350F.
    2. Put the first set of ingredients (toffuti through vanilla) in a food processor and puree until completely smooth. It should be silky smooth--not chalky or lumpy.
    3. Remove a cup of this mixture from the processor and spread it in the bottom of the crust.
    4. Add the next set of ingredients (pumpkin through nutmeg) to the ingredients remaining in the food processor and process until well blended. Smooth it carefully over the white layer in the crust, heaping it slightly in the middle. Bake until the center is almost set, about 45-55 minutes. Remove from the oven and allow to cool. Refrigerate until completely chilled, at least 3 hours.

    Original Recipe


    Ooey-Gooey Vegan Cinnamon Rolls

    I found this recipe on and must give it a try


    Rolls:
  • 3/4 C unsweetend soy milk
  • 1/4 C earth balance margarine, softened
  • 3 1/4 C all-purpose flour
  • 1 (.25 ounce) package instant yeast
  • 1/4 C white sugar
  • 1/2 tsp salt
  • 1/4 C plus 2 TBS water
  • 2 TBS cornstarch
  • 1 C brown sugar, packed
  • 1 TBS ground cinnamon
  • 1/2 C earth balance margarine, softened

    Glaze:
  • 2 tsp light corn syrup
  • 1 tsp vanilla extract
  • 2 C sifted confectioners' sugar
  • 4 TBS unsweetened soy milk

    Heat the soy milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.

    In a large mixing bowl combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, cornstarch, and the soy milk/margarine mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes (I put mine in a food proccessor instead of kneading).

    Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.

    Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture (if you want you can add in some raisins or nuts).


    Roll up dough and pinch seam to seal
    http://img.photobucket.com/albums/v386/imperrfections/doughroll.jpg
    Cut into 12 equal size rolls and place cut side up in 2 lightly greased rounds pans. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C). (pics are before and after rising)

    Bake in the preheated oven for 20 minutes, or until browned. Combine all the ingredients for the glaze in a small bowl and mix until smooth. Let rolls cool a few minutes then drizzle with glaze. (pics - before and after glaze)
    http://img.photobucket.com/albums/v386/imperrfections/crbefore.jpg
    glaze:

  • 2 tsp light corn syrup
  • 1 tsp vanilla extract
  • 2 C sifted confectioners' sugar
  • 4 TBS unsweetened soy milk

    Just mix it all together then drizzle over the rolls after they've cooled for a few minutes
  •