rants & recipes

Archive for the ‘fruit’ Category

Banana Chocolate Chip Coffee Cake

Posted by trktos on 4-October-2010

Adapted from this recipe.


  • 1/2 cup walnuts
  • 1 1/4 cups chocolate chips
  • 1 tbsp cinnamon
  • 2/3 cup brown sugar
  • 3 medium bananas, plus 6 figs (recipe called for large bananas and i had figs that needed to be eaten)
  • 1 1/2 cups all purpose flour
  • ener-g powder for one egg
  • 3 tbsp homemade yogurt (soy milk plus vinegar would probably be fine)
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 cup sugar
  • 1/2 cup margarine


  1. Preheat oven to 350 degrees.
  2. Combine walnuts, chocolate chips and cinnamon and brown sugar. Set aside.
  3. Mash bananas and figs. I pulsed in food processor. Add vanilla.
  4. Sift together dry ingredients
  5. Cream margarine and sugar.
  6. Mix ener-g powder and yogurt/buttermilk. Add to fruit.
  7. Combine fruit with creamed mix.
  8. Add flour to wet mix. Stir until just combined.
  9. Layer half of the batter in a greased, parchmented 8 x 8 baking dish. Top with half of the struesel. Top with batter and then remaining struesel.
  10. Bake for about 45 minutes.
  11. Allow to cool in pan. I’m cutting this directly from the pan. Seemed a little dangerous to try and de-pan, with all that struesel.

Posted in 0: Recipes, banana, cake, chocolate chip, desserts, fruit, nuts, seeds, walnut | Comments Off on Banana Chocolate Chip Coffee Cake

Mulberry Oat Bars

Posted by trktos on 28-May-2010

This week, we noticed a volunteer mulberry tree by our kitchen window had quite a few berries on it. So I picked the ripe ones for a few nights until I had enough to make oat bars.

Ummm, mulberries:

I’ve made this recipe a lot, using all kinds of fruit – the originally-called-for dates, cranberries, raspberries. This was the first thing I made to carry to a VIP (Vegetarians in Pitt County) potluck … there’s a very similar recipe in The Joy of Vegan Baking but mine is adapted from an old Bisquick cookbook recipe.

Mulberry Oat Bars

Ingredients, crumb mix:

  • 1 cup brown sugar
  • 1/2 cup Earth Balance
  • 1/4 cup shortening
  • 2 cups all-purpose flour
  • 1 scant tbsp baking powder
  • 1 tsp salt
  • dash cinnamon

Ingredients, filling:

  • 12 ounces mulberries, or similar
  • 1/2 cup water
  • 3 tbsp sugar
  • dash vanilla
  • pinch salt
  • ~ 1 tbsp cornstarch, mixed with a little cold water


  1. Grease and parchment a 9 x 9 baking dish.
  2. Preheat oven to 400 degrees.

Instructions, filling:

  1. Combine fruit, water and sugar.
  2. Heat on medium heat to a simmer, stirring and breaking up some of the fruit.
  3. Simmer for 5-10 minutes.
  4. Add cornstarch and bring to a simmer to thicken.
  5. Turn off heat and stir in salt and vanilla.
  6. Let cool while making the crumb mix.

Instructions, crumb mix:

  1. Cream fat and sugar together.
  2. Combine rest of crumb ingredients in another bowl.
  3. Cut dry ingredients into fat/sugar until it resembles coarse crumbs.
  4. Press half of the crumb mixture into prepared pan.
  5. Top with filling.
  6. Spread remaining crumb mix on top of filling.
  7. Bake 25-30 minutes.

These make a good breakfast bar or accompaniment to vegan ice cream.

Posted in 0: Recipes, bars, desserts, easy, fruit | Comments Off on Mulberry Oat Bars

Okara Sunflower Apple Bread

Posted by trktos on 6-October-2009


Ok, no Vegan MoFo post for yesterday because we still had leftovers. One of many (many!) common ideas about food that I just don’t understand is some people’s disdain for leftovers. We actually cook in order to have leftovers here. It doesn’t take significantly longer to cook a little more but if you get to skip a night in the kitchen, I’m all for it.

Speaking of “leftovers”, we still have plenty of okara left over from making soymilk/yogurt. I decided to use some more today in some bread. Can’t wait for the day when all our okara can grow mushrooms but today isn’t that day. So, bread …

I think I may have finally gotten a little better with my bread baking skills and our “new” Bosch Universal Mixer. “New” because we’ve had the thing for almost two years now. We don’t eat bread that often, however, which has made it a little difficult to fully make the transition between our old Automatic Bread Machine(ABM) and our new Bosch. You’d think you could just take recipes that worked in one machine and use them with the other, right? Well, it’s not that easy.

One common mistake I tend to make is to mix my dough too dry. With the Bosch, I have to dislodge the dough, once it’s finished kneading, halve it, shape it and put it in pans. If it’s even slightly tacky, this is more difficult than I’d like. However, I broke down today and dealt with dough sticking to my hands and our bread was better for it. (With the ABM, the bread was kneaded and baked all in the same pan, so I never had to deal with this!)

Another tip I’d known about for a while, but not bothered to try, is using potato water to make homemade bread more tender. I’d written it off as too difficult because if we’ve cooked potatoes (and therefore, have potato water on hand), we’ve usually had enough carbs that I’m not looking to bake bread before the potato water goes bad. But a month or so ago, I finally decided to freeze some potato water in ice cube trays for future use.

One other “problem” with our Bosch is that it’s huge. Seriously, most of the people who have and use these things are stay-at-home parents with tons of kids or are baking bread to sell. But we couldn’t find good reviews of stand mixers for kneading dough and I was sick of the holes left in bread by the paddles in ABM’s. Anyway, two loaves is the minimum amount of bread dough the Bosch can mix well. Anything smaller just takes a free ride on the dough hook and isn’t kneaded at all.

This bread, though, turned out well enough that having two loaves is a good thing. Apologies for these measurements given in grams but I find it so much easier to bake with a kitchen scale, like this one. (At least this is more reproducible than one vMoFo recipe I’ve come across for cookies, whose measurements were given in “mugs” ???)

Okara Sunflower Apple Bread

  • 300 g okara
  • 50 g oil
  • 195 g water (I later added 6 ice cubes (6 tbsp) of “potato water”)
  • 18 g molasses
  • 45 g sugar
  • 3 1/2 tsp yeast
  • 30 g sunflower seeds, coarsely chopped
  • 1 apple, peeled and chopped
  • 3 – 4 inch piece of carrot, micro-planed
  • 2 tsp salt
  • 385 g bread flour
  • the remaining ingredients plus whole wheat flour to equal 325 grams:
  • 1/4 cup wheat bran
  • 3 tbsp ground flax seeds
  • 1 tbsp gypsum (for a little extra calcium)
  • 2 tbsp wheat germ

The first 4 ingredients, I measured into a saucepan and warmed slightly on the stove. Then added my yeast to proof for about 10 minutes before adding wet mix to dry mix.

Add ingredients and mix according to your bread machine’s instructions. Or by hand or however you make bread. (What, you don’t bake bread? Ahh, you should really give it a try!! =)

Shape into two loaves and let rise for about 45 minutes – 1 hour.

Knock down and let rise again for about 30 minutes.

Bake in an oven, preheated to 425 degrees for about 20-25 minutes. (I did 20 minutes, with 15 minutes cooling (uncut) in pans).

I was a little distracted with my picture taking. Something about a house-full of fresh baked bread aroma and a warm-from-the-oven slice of bread waiting to be eaten …


Posted in 0: Recipes, apple, bread, fruit, nuts, seeds, okara, sunflower seeds, VeganMoFo | Comments Off on Okara Sunflower Apple Bread

Cherry Ice Cream

Posted by trktos on 9-May-2009


  • 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


    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”.


      • 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

      Almond Peach Ice Cream

      Posted by trktos on 26-April-2009

      Update – tried this ice cream, it was ok but not peachy enough (used a whole bag of frozen, Whole Foods peaches) … next time, I might try canned peaches – I think the frozen peaches gave it a slightly icy texture.

      Will try this ice cream next, based on the chocolate rum ice cream recipe.


      • 28 g Earth Balance
      • 32-35 g neutral-flavored oil
      • 1 cup chopped peaches
      • 1/4 cup finely diced peaches
      • 1/4 cup amaretto (50 g)
      • 1 1/2 cup soy milk (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)
      • 1/4 cup sugar (50 g – maybe? peaches are sweeter than baking chocolate so may leave this out)
      • 1 tbsp tapioca starch
      • 3/4 cup corn syrup
      • pinch salt
      • 2 tbsp almond butter
      • 1/2 tsp vanilla extract


      1. Add lecithin and amaretto to dissolve granules.
      2. Reserve the 1/4 cup of peaches, blend remaining ingredients in blender.
      3. Refrigerate overnight or about 8 hours.
      4. Follow your ice cream maker’s instructions, adding the diced peaches at “mix time”.

      Posted in 0: Recipes, almond, desserts, ice cream, peach | Comments Off on Almond Peach Ice Cream