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Archive for the ‘carrot’ Category

Carrot Cardamom Cupcakes

Posted by trktos on 22-August-2008

Cooked carrot mix:

  • 1 pound carrots
  • 2 tbsp vegan margarine
  • 1/2 cup water
  • 1 cup soymilk
  • 1/2 cup sugar

Dry Ingredients:

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 tsp ground cardamom

Wet Ingredients:

  • 1 tsp vanilla
  • 1-1/2 cups sugar
  • 3/4 cup vegetable oil
  • 1/2 cup soymilk ener-g eggs, see instructions
  • 1 tbsp applesauce

Additional Ingredients:

  • 1 cup raw, unsalted pistachios, chopped

Instructions:

  1. Preheat oven to 350 degrees, line muffin pan (12) with liners.
  2. Peel and finely grate carrots.
  3. Sautee carrots in margarine for 3 minutes. Add water, cover and simmer for 3 minutes.
  4. Remove lid, add soymilk and simmer 15 minutes, stirring occasionally.
  5. Add 1/2 cup sugar, stir, simmer 5 more minutes.
  6. Remove from heat and allow to cool to room temperature.
  7. Prepare “eggs”:
    mix a little less than 2 tbsp ener-g powder with 2-3 tbsp of water. whisk and let sit until thickened.
  8. Combine dry ingredients – flour, baking powder, baking soda, salt, and cardamom.
  9. Combine wet ingredients – vanilla, sugar, oil, soymilk, applesauce and “eggs”.
  10. Combine wet mix with cooked carrot mixture.
  11. Combine wet and dry mixtures, fold in nuts.
  12. Fill cupcake papers about 2/3’s full and bake about 25 minutes or until toothpick comes out clean.
  13. Cool and frost with Cardamom Pistachio Cream Cheeze Frosting.

Notes:

  • This batter seemed a bit too wet but they rose nicely, didn’t sink/fall while cooling and were incredibly moist and delicious!
  • This made 12 cupcakes plus two “little cakes” – greased, 2-cup Pyrex bowls.
  • adapted/veganized from this recipe.

Posted in 0: Recipes, cardamom, carrot, cupcakes, desserts, pistachio | Leave a Comment »

Pumpkin Bread (with variations)

Posted by trktos on 22-August-2008

Unbelievably moist and delicious! Possibly the tastiest thing I’ve ever baked.

Apple/Okara and Carrot variations in Notes below.

Dry Ingredients:

  • 250 g all purpose flour (2 cups)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 3/4 tsp cinnamon

Wet Ingredients:

  • 170 g light brown sugar (not quite 1 cup)
  • 70 g sugar (1/3 cup)
  • 210 g pumpkin puree (1/2 can)
  • 85 g coconut milk (1/3 cup)
  • 55 g unsweetened applesauce (approx. 1/2 of one of those little 4 ounce cups)
  • 112 g oil (1/2 cup)
  • 1 tsp vanilla

Additional Ingredients:

  • 1 cup of any combination of nuts, vegan chocolate chips, dried fruit. I used 1/2 walnuts, 1/2 chocolate chips

Instructions:

  1. Grease and parchment one 8″x4″ loaf pan.
  2. Preheat oven to 350 degrees.
  3. Mix dry ingredients.
  4. Mix wet ingredients.
  5. Combine wet and dry until all the flour is almost incorporated. Fold in additions.
  6. Pour and spread batter into loaf pan.
  7. Bake for about 70 minutes or until bread tests done.

Notes:

  • halved and based on this recipe.
  • also good with equivalent amount of canned-pumpkin-consistency cooked and pureed butternut squash.
  • APPLE/OKARA:
  • I recently doubled this recipe and replaced the pumpkin with:
  • about 270 g okara (one batch from my soymilk machine, drained some but not completely dry)
  • 190 g of shredded apple
  • I added a little soymilk to thin this mixture (no more than 1/4 cup)
  • increased the cinnamon to 1 tbsp, and added a dash each of ginger, cloves and allspice
  • approx. 210 g coconut milk b/c I had that much
  • increased the sugar slightly
  • about 3/4 cup chopped walnuts
  • CARROT:
  • I have also used carrot in place of the pumpkin, with vegan mayonnaise in place of the coconut milk.
  • Cooked 185 g sliced carrot, and added cooking water to make 220 grams
  • Blended carrots, water, 90 g mayo, 50-55 g applesauce, 130 g oil, 1 tsp vanilla
  • After carrot mixture is smooth, blend in 230 g brown sugar.
  • For the spices in the carrot version, I used 1 tsp ginger, 1 tsp cinnamon and a dash of allspice
  • Chopped pecans
  • I think it would’ve been better without the mayo, and with the coconut milk. But you use what you’ve got open! And it’s still really tasty, with the mayo.
  • Very pleased with the way the loaves looked and tasted. Best served topped with a drizzle of sour creem and maple syrup.

Posted in 0: Recipes, apple, carrot, chocolate chip, desserts, fruit, okara, pumpkin, quick bread, vegetables | Leave a Comment »