rants & recipes

Archive for the ‘dairy subs’ Category

Strawberry Ice Cream

Posted by trktos on 31-August-2010

This past weekend, we made ice cream. (We made some pancakes, too, but, well, Evin’s were passable and mine … not so much, so that’s probably all I need to say about that effort.)

We’ve had some very pricey freeze-dried strawberry powder for a while and we finally used it. Our ice cream recipes are all fairly similar, but here’s the ingredient list anyway.

Ingredients:

  • 1 8-oz bag frozen organic strawberries (saved out about 1/3 for adding later)
  • 1 box aseptic extra-firm tofu (minus 2 tbsp for my pancake attempt)
  • about 3 tbsp mimic cream (opened for my pancake attempt, and 3 tbsp were left over from freezing the rest)
  • 1 1/2 cups (unsweetened) soymilk
  • 1/8 tsp xanthan gum
  • 1/8 cup lecithin granules
  • 1/4 cup rum
  • 1/4 cup sugare
  • 3/4 cup corn syrup
  • 1 tbsp maple syrup
  • pinch salt
  • 2 tsp vanilla
  • 2 tbsp oil
  • 40 grams Earth Balance
  • 1/4 cup strawberry powder
  • 1 tbsp tapioca powder (intended but forgotten)

Instructions:

  1. Chopped reserved berries for adding later.
  2. Mix all remaining ingredients in blender until smooth.
  3. Freeze according to your ice cream maker’s instructions.

Notes:

  • I didn’t like the frozen berries in this … tasted like frozen, unsweetened chunks of red ice. Next time, I’d blend them all.
  • We left this ice cream in the ice cream maker, put the whole maker in the freezer. It’s the first time we’ve ever done that, usually remove to bowl. Finding this works much better (for this amount of alcohol, especially¬† – canister probably insulates from the on/off cycle of the freezer?) Ice cream has seemed to melt slower this time. Hence a photo, with no puddles visible at all. (And this was about photo number four!)

Oh, and we also made tempeh again. This time, our new temperature probes behaved perfectly and we were NOT alarmed out of sleep in the wee hours of the morning. We let the tempeh go for closer to 24 hours this time and the result was much darker than before. I was surprised, to find that frying this tempeh, in a little (safflower) oil, yielded the closest thing to eggs I have tasted since going vegan. Really hard to describe … it was the taste of eggs but somehow, not at all the way indian black salt tastes of eggs. Which leaves me thinking that crumbled, fried homemade tempeh plus a pinch of black salt (and other tofu scramble ingredients), would make a pretty awesome egg dish.

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Pizza

Posted by trktos on 19-June-2010

Homemade pizza, with Daiya cheddar and Follow Your Heart Mozzarella “cheese”, homemade seitan sausage and Jyoti spinach saag for sauce. Evin’s half had the nasty little olives on it.

I don’t know if was the lower layer of Daiya/extra oil but the FYH cheese was really bubbly when we took the pizza out of the oven. I bumped the spices up in the linked sausage recipe. Somehow, though, they sort of lost their pepperoni resemblance and tasted more like spicy sausage. But hey, that works, too.

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Cheesecake Brownies

Posted by trktos on 10-May-2010

This year, I made a triple-batch of vegan cheesecake brownies for the Worldwide Vegan Bake Sale. They turned out okay … the recipe is from Bryanna Clark Grogan’s Vegan Feast newsletter (Dec ’03 – Jan-’04) , so I’m not at liberty to post it. Sadly, she’s no longer publishing her newsletter but back issues are still for sale. And who can ever have too many tried-and-true vegan recipes?

Anyway, I said they were “okay” … here’s what I learned and what I did differently from the recipe.

I used Silk Coffee Creamer for the soy milk in the cheese filling part.

I omitted the orange zest.

Because the coffee creamer was so much sweeter than soymilk, I attempted to cut back on the sugar in the cheese part, only to add some powdered sugar because the filling wasn’t sweet enough.

I used parchment, liberally. There is no way I could have de-panned them, had I not.

A triple batch is the perfect amount for two 9*13 and one 8*8 pans. I swear, pan sizes in Canada are screwy … don’t think I’ve ever seen a 9*11 pan.

I thought I had way too much cheese and I couldn’t bring myself to use it all. This was a mistake. Note to future self, trying this recipe again – use it all. The brownie part will rise up through some and the cheese filling will set. I repeat, USE IT ALL!

Another note to future self – maybe it would be wise to invest in one of those special “brownie pans” before trying a gooey brownie recipe again. This recipe, like many others, suffered from the “perfect on the outside, ‘raw’ in the middle” syndrome. I baked it longer than called for. I ended up saving out the middles (they were too gooey to send off for the bake sale) … these middles received a second baking in our new convection microwave and I feel a little guilty to confess – I think they were the best of the bunch!

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Vegan Key Lime Pie

Posted by trktos on 11-April-2010

Perhaps I should preface – as far as I know/remember, I’ve never had key lime pie so I don’t really know what key lime pie is like. But this turned out pretty well. Based on this recipe and previous vegan cheesecake experience.

Ingredients:

  • 1 ~12 ounce box Mori-Nu silken tofu
  • 1 8-ounce container vegan cream cheese
  • 1 cup powdered sugar
  • 1/4 cup key lime juice
  • 2 tsp key lime zest
  • 1 tsp vanilla
  • 1 and a generous 1/2 tbsp of cornstarch dissolved in:
  • 2 tbsp soy milk (I used 1/2 tbsp Better Than Milk Powder and water)
  • 1 cookie crumb crust (the recipe I used just plain sucked, you couldn’t do worse if you used rocks, I won’t bother to post)

Instructions:

  1. Blend all ingredients (besides zest and crust!) until smooth.
  2. Stir in zest.
  3. Bake in a 9″ spring-form pan, in a preheated-to-350-degree oven for about 30 minutes.
  4. Decrease heat to 325 and bake an additional 10-20 minutes. When done, cheesecake begins to pull away from pan.
  5. Remove from oven and cool in pan. Then cool in refrigerator for a few hours or overnight.

Yeah, it cracked. But who cares, I’m going to chew it anyway, right?

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Cashew Ricotta Lasagna

Posted by trktos on 28-November-2009

Ok, I’ve had my eye on this lasagna recipe for a while. I wanted to make it for Vegan MoFo, but like a lot of recipes, I never got around to it during October but I finally made it yesterday.

I should note that imprecise recipes annoy me just a little and I’d usually pass up on a recipe that calls for “2-3 jars of sauce” – did you use 2 or 3? what size?? – but check out that original picture – it looked way too tasty to pass up. So I compared the ingredients with a lasagna recipe I’ve made a few times, and came up with a game plan concerning what tomato products I was going to use.

One thing I was really suspicious about, though, in the original recipe, was the pan size. 11 x 7 pan for all that food? You’ve got to be kidding me. I’m no great judge of volume, but, but – that’s smaller than a sheet of paper?! I suspected there was no way all that food would even fit in my standard 9 x 13 pan. And I was right. I purchased a 10 x 14 deep dish pan – sadly, plentiful this time of year for turkeys and roasts – and even though I didn’t use quite all the ingredients compared to the original, the new pan was full to the brim.

So, here’s what I used. Please see notes, below, for future improvements.

Ingredients, cashew ricotta:

  • 3/4 cup cashews
  • 1 14oz tub extra-firm tofu
  • 1/4 cup lemon juice
  • 2 tbsp oil
  • 2 cloves garlic
  • 1 1/2 tsp dried basil
  • ~ 1/2 tsp soy sauce

Instructions, cashew ricotta:

  1. Soak cashews (I used raw, unsalted cashews but roasted, unsalted would probably be good, too) – for an hour or two in cold water and drain. (I added this step because my food processor has problems and I was hoping it would do better with softer nuts).
  2. Blend ingredients in food processor, until smooth.
  3. Set aside.

Ingredients, other cheesey filling:

  • 1/2 pound carrots, diced
  • 2 cloves garlic
  • ~ 2 tbsp dried parsley
  • 1 8-oz container vegan cream cheese
  • approx. 1/3 cup diced, reconstituted dried mushrooms and the approx. 1/2 cup water from reconstituting them (in place of vegetable broth, in original)
  • 1 14-oz container extra-firm tofu
  • 2 tbsp lemon juice
  • 1/4 cup nutritional yeast
  • 1/8 tsp nutmeg (argh, I forgot this. Will add next time!)

Instructions, other cheesey filling:

  1. Saute carrots and garlic in some olive oil for about 5 minutes or until tender. Add parsley, mushrooms and “mushroom-recon” water.
  2. Add remaining ingredients, crumbling tofu.
  3. Cook until cream cheese melts.
  4. Set aside.

Other Ingredients:

  • 8 oz spinach
  • 12-14 lasagna noodles
  • 1 25-oz jar pasta sauce (I used Roasted Garlic)
  • 1 15-oz diced tomatoes (I used Fired Roasted tomatoes)
  • 1 15-oz can tomato sauce
  • optional – vegan shredded cheese to top

Other Instructions:

  1. Wilt spinach in microwave or on stove-top. Set aside.
  2. Combine all tomato ingredients. Set aside.
  3. Cook lasagna noodle until nearly done, remembering they will cook more in the oven. Rinse in cold water. Set aside.

Assembly Instructions:

  1. Preheat oven to 375 degrees (at some point during noodle-boiling stage).
  2. Spoon a small amount of tomato sauce into the bottom of a 10 x 14 inch (4 qt) casserole dish, to keep first layer of noodles from sticking.
  3. Start layering with noodles.
  4. Make sure each layer gets one of the cheeses and tomato sauce. I only added spinach to two layers. Top with noodles and repeat.
  5. End with noodles and pasta sauce and/or vegan shredded cheese, if using. (I used about half of a block of FYH mozaralla but I could have used more. I even tossed the shredded cheese with a little oil, but it did NOT melt, at all. Big disappointment. Oven must’ve needed to be hotter. It melts on pizza but that’s baked at 450 degrees!)
  6. Bake at 375 degrees for about 1 hour, 1 hour 20 minutes. (Another draw back of a recipe calling for impossible amount of food to fit in a small pan – cooking times are likely to be off!)

Notes for next time:

  • I could have used a little more veggies. I’ll try to use the 16 ounces of spinace the recipe called for.
  • I’ll make up my half-pound of carrots with onions, carrots and fresh mushrooms. (Not half-pound, mind you. But about 2 cups’ worth?)
  • This could have been a little less-soupy. Next time, I will squeeze “other cheesey” tofu in a cheese cloth.
  • I will use petite diced tomatoes next time, and drain them. I will probably use 2 jars of pasta sauce and 1 can of tomato sauce, plus the drained tomatoes, because I could have used a little more sauce – yes, while simultaneously needing to be less soupy. This is not a contradiction! =)
  • I will plan to cook at 350, covered, for about an hour. Maybe uncovered, 375, for another 30 minutes (checking frequently.)
  • I might also try 2 recipes of cashew ricotta and leave out the other cheesey tofu mixture. (Still using spinach and veggies, of course.)
  • If I want *melted* cheese on top next time, I’ll either go pick up some Daiya from Pangea or melt the FYH on the darn stovetop first, and pour on during last 15 minutes or so of baking.

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