rants & recipes

Archive for May, 2009

Oatmeal Pumpkin Seed Coconut Cookies

Posted by trktos on 29-May-2009

Ingredients:

  • 1 3/4 cup brown rice flour
  • 3/4 tsp fine sea salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup canola oil
  • 3/4 cup maple syrup
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 2/3 cup dried shredded coconut (I used very finely ground coconut – 1/2 cup – well, 1/4 cup in half the recipe)
  • 2/3 cup oats (I used regular oats)
  • 3/4 cup pumpkin seeds (I toasted on the stovetop in some canola oil)

Instructions:

  1. Preheat oven to 350 degrees.
  2. Grease a cookie sheet.
  3. Combine dry ingredients, including coconut and pumpkin seeds.
  4. Combine wet ingredients.
  5. Pour wet into dry and mix to form a dough (see notes!)
  6. Form into 2″ cookies, flattened, and place on cookie sheet.
  7. Bake 15-20 minutes , until cookies begin to brown. Turn sheet half-way through baking.
  8. Cool on cookie sheet for 5 minutes. Remove to racks to cool completely.

Notes:

  • These are a work in progress – the dough, as initially mixed (and halved), didn’t hold together, so I added all-purpose flour and sugar, until a better dough formed. I also added a little soy milk. Although my dough seemed relatively wet, the cookies were a tad dry. I cooked them for about 18 minutes, though, that could explain it.
  • Overall, their flavor was great – reminded me of Pecan Sandies – I will definitely try them again. Other nuts or seeds would likely be tasty.
  • Adjusted from this recipe.

Posted in 0: Recipes, Coconut, cookies, desserts, nuts, seeds, Pumpkin | Comments Off on Oatmeal Pumpkin Seed Coconut Cookies

Sweet Corn Muffins

Posted by trktos on 27-May-2009

This muffins aren’t meant to be cornbread cooked in a muffin tin – they’re sweet. They remind me of sugar cookies, actually. They have a nice, crunchy top and are great with a little vegan margarine.

Ingredients:

  • 1 cup flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp  salt
  • 1/2 cup plus 2 tbsp sugar
  • 1/2 cup corn or vegetable oil
  • 1 tbsp lemon juice plus soymilk to equal 3/4 cup
  • 2 tbsp soy sour cream
  • 1 tsp vanilla
  • 1/4 tsp lemon extract

Instructions:

  1. Preheat oven to 400 degrees.
  2. Line 12-cup muffin tin with paper cups.
  3. Combine flour through sugar in one bowl.
  4. Thoroughly combine remaining ingredients in second bowl.
  5. Mix wet and dry together.
  6. Fill cups 2/3rds full.
  7. Bake for 20-25 minutes or until muffins test done.

Notes:

  • I found these a little crumbly, especially hot out of the oven.  Once they had cooled some, they weren’t as crumbly. But they also couldn’t melt Earth Balance as well! :-)
  • Alteration of a combination of these two recipes: one, two.

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Chocolate Chocolate Chip Cookies

Posted by trktos on 20-May-2009

Ingredients:

  • 1/2 cup Earth Balance
  • 1 cup sugar
  • 1 tbsp rice syrup or agave nectar
  • 1 tbsp molasses
  • 1 ener-g, prepared
  • 1 tsp vanilla
  • 1 3/4 cups unbleached flour
  • 1/4 cup cocoa powder or carob powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • pinch or two of instant coffee (optional)
  • 1 cup vegan chocolate chips or carob chips
  • 1/4 cup finely chopped walnuts (optional)

Instructions:

  1. Preheat oven to 350 F.
  2. In large mixing bowl, cream together Earth Balance, sugar, syrup, and molasses.
  3. Add ener-g and vanilla, and mix together until smooth.
  4. In another bowl, mix together flour, cocoa, salt, coffee and baking powder.
  5. Combine dry mix with wet, to form a dough.
  6. Work in chips and nuts.
  7. Form 1″ balls, place on cookie sheets, flatten slightly.
  8. Bake 8 – 12 minutes, cool on cookie sheets for 10 minutes, then move to racks to cool.

Notes:

  • Because they’re dark, these cookies can over-cook easily – you don’t get to see the normal “browning”. Watch them closely.
  • These were a little too sweet for me, especially with agave nectar. Next time, I will slightly decrease the sugar, and maybe increase the cocoa.
  • This forms a stiff dough – I usually break out a latex-free glove for forming the dough by hand without having to add more liquid.

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Cheddar Cheezy Sauce

Posted by trktos on 19-May-2009

Ingredients:

  • 1 1/2 cups of liquid – either plain, unsweetened ‘milk or water – I do half and half, if I have ‘milk on hand.
  • 1/4 cup nutritional yeast
  • 1/4 cup flour
  • 2 tbsp Earth Balance
  • 2 tbsp tahini
  • 2 tbsp cornstarch
  • 2 tsp light miso
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp dry mustard
  • 1/4 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp lemon juice

Instructions:

  1. Mix all ingredients in a sauce pan.
  2. Heat over medium heat, whisking constantly, until thickened – the flour will cook and you’ll have gummy, rubbery lumps, if you’re not careful. Make sure to get around the pot’s edges.

Notes:

  • This is my adaptation of Jo Stepaniak’s Melty White/Cheddar Sauce.
  • If you have a flat whisk, now’s the time to use it.
  • This sauce thickens quickly. So quickly, sometimes, that I don’t think the flour tastes “done” … in which case, I whisk in a little more water and continue to cook.
  • I find this amount of sauce is perfect for stovetop mac & cheeze – just prepare and mix with 300 (dry) grams of pasta, cooked and drained.

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Cherry Ice Cream

Posted by trktos on 9-May-2009

Ingredients:

  • 40 g Earth Balance
  • 2 tbsp neutral-flavored oil
  • 1 cup cherries
  • 1/4 cup amaretto (50 g)
  • 1 1/2 cup French Vanilla Silk creamer (360 g)
  • 1/8 tsp xanthan gum
  • 1/8 cup lecithin granules (20 g)
  • 1 tbsp maple syrup
  • 1/2 box Mori-Nu extra-firm tofu (or 215 grams Mori-Nu Firm)
  • 1 tbsp tapioca starch
  • 3/4 cup corn syrup
  • pinch salt
  • 2 tbsp almond butter

Instructions:

    1. Add lecithin and amaretto to dissolve granules. (Amaretto doesn’t dissolve them as well as rum?)
    2. Combine remaining ingredients with 8-10 cherries, save and dice remaining cherries.
    3. Mix in blender until smooth.
    4. Refrigerate overnight.
    5. Follow your ice cream maker’s instructions, adding remaining diced cherries at “mix time”.

      Notes:

      • Even though I used 1/4 cup of amaretto, which has less alcohol than 1/4 cup of rum, this ice cream wants to melt faster than usual. Not sure if the added “cherry jucie” from the thawed cherries contributed or not.  Flavor is wonderful, though … so it won’t be a great hardship to try again and see  if I can improve the texture/melting time!

      Posted in 0: Recipes, cherry, desserts, ice cream | Comments Off on Cherry Ice Cream