Clipmarks | nattykhoo's clips

Vanilla Swiss Roll

Sun, 30 Aug 2009 16:55:55 GMT

clipped by: nattykhoo

Clip Source: www.godsdirectcontact.org.tw

290 ml water
35g (1.2 oz) inverted syrup
90g (3.2 oz) granulated sugar
1g (less than 1/4 teaspoon) salt
100g (3.5 oz) cake flour and 100g (3.5 oz) all-purpose flour, mixed and sifted
45g (1.6 oz) concentrated whey protein powder
6g (0.2 oz) baking powder
25g (0.9 oz) SP cake emulsifier
1/2 teaspoon vanilla powder
80g (2.8 oz) vegetable oil
1/2 teaspoon cocoa powder, mixed with 1/2 tsp hot water

Butter-cream Filling

150g (5.3 oz) salted butter softened at room temperature (pic 2)
150g (5.3 oz) vegetable shortening or 150g (5.3 oz) butter softened at room temperature (pic 3)
200g (7 oz) powdered sugar, sifted (pic 4)

Preheat oven to 200ºC (390ºF).

Green Tea Strawberry Cake

Sun, 30 Aug 2009 16:53:41 GMT

clipped by: nattykhoo
clipper's remarks: Easily Veganized

Clip Source: www.godsdirectcontact.org.tw

(A)
2.5 Tbsp granulated sugar
1 Tbsp maple syrup
2 Tbsp oil
70cc milk

(B)
6 Tbsp cake flour
2 Tbsp bread flour
2 Tbsp almond powder
1 tsp green tea powder
½ tsp baking powder

½ tsp baking soda

15 strawberries. Leave 6 for decoration and dice the rest.
250cc whipping cream

18g granulated sugar (or to taste)

1. Pre-heat the oven to 180 °C- 190 °C(355 °F-375°F) . Prepare one 22x22cm baking pan by covering the bottom with a baking sheet.

2. Put ingredients (A) into a small pot and heat under low heat until all the sugar melts. Then pour this mixture into a bowl.

3. Sift ingredients (B) and add them to the sugar mixture. Blend with an eggbeater until mix well.

4. Pour the batter into the pan and smooth the surface.

Vanilla Cake with Raspberry and Chocolate

Sun, 30 Aug 2009 16:47:12 GMT

clipped by: nattykhoo

Clip Source: pakupaku.info

For the cake, sift the following together into a big bowl:

3 1/2 cups unbleached white flour
2 cups sugar
1 teaspoon salt
2 teaspoons baking soda

Combine the following in a second bowl:

2 tablespoons apple cider vinegar
4 teaspoons vanilla extract
2 cups water
3/4 cups vegetable oil

Add the liquid ingredients into the dry ingredients. Mix with a big whisk to get all the lumps out. Pour into two round cake pans that have been oiled and floured. Bake at 350°F for about 50 minutes. Test the centers with a toothpick or cake tester. If the tester comes out clean they are done. Cool ten minutes then invert on cake racks and allow to cool fully.

Chocolate Frosting

Measure into a largish bowl:

4 cups powdered sugar (one standard sized box)
1/2 cup margarine (make sure it's soft)
1/2 cup vegetable shortening
1 teaspoon salt
3/4 cups cocoa powder

Mix together with a hand blender or with beaters and then add and continue to beat:

Vegan Green Tea Cupcakes w Almonds

Sun, 30 Aug 2009 16:44:56 GMT

clipped by: nattykhoo

Clip Source: mybaking.blogspot.com

[A]
1/2 cup soy yogurt (I'm not 100% vegan so i use normal yogurt)
2/3 cup rice milk / soy milk
1/4 tsp vanilla
1/3 cup oil
1/2 tsp almond extract

3/4 cup sugar

[B]
1 1/4 cup flour
1 tsp baking powder
1/4 tsp baking soda
3-4 tsp Matcha tea powder

1/4 tsp salt

Direction
-Whisk in [A] for 2 minutes ( to incorporate air pocket into cake)
-Sift in flour, baking powder, baking soda, matcha powder, salt and sugar and fold into batter.
-Bake at 170 Celcius for 20 min.

Vegan Peanut Butter Banana Bomb Muffins

Sun, 30 Aug 2009 03:55:20 GMT

clipped by: nattykhoo

Clip Source: ohsheglows.com

Vegan Peanut Butter Banana Bomb Muffins

Ingredients:

Wet

2 T ground flax + 6 T water, whisked (replaces 2 eggs)
1 t vanilla extract
1/2 cup agave (or you could use maple syrup probably)
1/4 cup organic virgin coconut oil
1 cup mashed ripe bananas (2 small)
1/2 cup non-dairy milk (I used hemp)

Dry

1 3/4 cup whole wheat flour
2 T wheat germ
1 t cinnamon
pinch of nutmeg
pinch of fine grain sea salt
1 t baking soda

Bomb Filling

1/4 cup plain soy yogurt (or regular)
1 T agave (or maple syrup)
1 heaping T peanut butter
1 small ripe banana

Directions: Preheat oven to 325F. Whisk the dry ingredients in a medium sized bowl. In a small bowl, whisk the flax + water to create the ‘eggs’. Allow it to sit for a few minutes. In a large bowl, mix the wet ingredients together. Add flax mixture and whisk. Fold dry ingredients into the wet ingredients being careful not to over stir. Place batter in a pre-greased muffin pan. Optional: Sprinkle with walnuts or carob nibs. Bake for 18-20 minutes.

Vegan Chocolate Hand Pies

Sun, 30 Aug 2009 03:49:38 GMT

clipped by: nattykhoo

Clip Source: kblog.lunchboxbunch.com

Chocolate Pudding Hand Pies
vegan, makes 7-8 medium sized hand pies

crust:
2 cups flour (mixture of whole wheat/white)
2 Tbsp organic sugar
1/4 cup vanilla soy yogurt
1/3 cup water
1/4 cup almond meal
1 Tbsp flax seed meal
1 Tbsp baking powder
1 1/2 tsp salt
1/4 cup canola oil
*extra flour for sprinkling

pudding:
1 black 16 ounces silken tofu
1 cup soy milk
1 box Dr.Oetker Chocolate Pudding Mix
3 Tbsp arrowroot powder
1 tsp cinnamon
1/4 tsp cayenne powder
1/4 cup dark chocolate bar pieces
1/4 cup sugar
1 tsp vanilla extract
1/2 cup vanilla or plain soy yogurt
extras: organic powdered sugar.

Directions:

1. Make your pudding by combining all the pudding ingredients in a pot on the stove (except the soy yogurt). Heat on med-high, stirring constantly until a bubbly mixture forms.

Peanut Butter Muffins

Sun, 30 Aug 2009 03:46:36 GMT

clipped by: nattykhoo

Clip Source: havecakewilltravel.com

Peanut Butter Muffins

Non-stick cooking spray
1 cup (256 g) creamy or crunchy peanut butter
1/4 cup (60 g) vanilla soy yogurt or other nondairy yogurt
2/3 cup (128 g) Sucanat
1 cup (235 ml) plain soy or other nondairy milk
1/2 teaspoon fine sea salt
2 teaspoons pure vanilla extract
1 1/2 cups (180 g) whole-wheat pastry or white whole-wheat flour
1 teaspoon ground cinnamon
1 tablespoon (14 g) baking powder
2/3 cup (116 g) nondairy semisweet chocolate chips

Vegan Green Tea Raspberry Muffins

Sun, 30 Aug 2009 03:44:52 GMT

clipped by: nattykhoo

Clip Source: community.livejournal.com

Vegan Green Tea Raspberry muffins

Ingredients:
~ 2 cups All-purpose flour
~ 1/3 cup sweet Matcha green tea powder (found in tea section, mine had ginger in it)
~ 2 teaspoons Baking powder
~ 1/2 teaspoon Baking soda
~ 1/2 teaspoon Salt
~ 1/3 cup Canola oil
~ 3/4 cup Soy or rice milk
~ 1 (6 oz.) container of soy yogurt, vanilla or plain or any kind without big chunks of fruit (I used lime because it's what I had)
~ 2 teaspoons Almond extract
~ 3/4 cup fresh or (thawed) frozen Raspberries

~ Sugar for sprinkling

Directions:
~ Preheat oven to 400 F and lightly spray muffin tin or place liners in cups.
~ In a large bowl, sift flour, matcha, baking powder, baking soda, and salt.
~ In a smaller bowl mix oil, soy milk, yogurt, and almond extract.

Incredible Vegan Carrot Cake

Wed, 12 Aug 2009 00:39:39 GMT

clipped by: nattykhoo

Clip Source: vegweb.com

Incredible Vegan Carrot Cake

2-1/4 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice or allspice
1 teaspoon baking powder
1 teaspoon salt
3/4 cup light brown cane sugar
3/4 cup cane sugar
3 egg equivalent in Ener-G egg substitute
1 teaspoon vanilla
1 cup vegetable oil
2 cups finely grated carrots
1 can (about 14 oz) crushed pineapple, drained
1 cup shredded coconut
nuts and raisins optional
Faux Cream Cheese Frosting:
1 8 oz package of vegan cream cheese
1/3 cup vegan soy margarine (like Earth Balance), softened.
1 teaspoon vanilla

2 cups vegan confectioners sugar

Preheat oven to 350 degree Fahrenheit. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and egg replacer until creamy (works best with an electric mixer) - add vanilla, then add vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, and coconut.

Best Ever Vegan Alfredo

Wed, 12 Aug 2009 00:30:16 GMT

clipped by: nattykhoo

Clip Source: vegandad.blogspot.com

Best Ever Vegan Alfredo!

INGREDIENTS

- 1/2 cup margarine

- 2 cups plain soymilk

- 1 pkg extra firm silken tofu (Mori-Nu)

- 2 tbsp white wine

- 2 tbsp onion powder

- 2 tsp garlic powder

- 2 tsp sea salt

- 1 tsp pepper

- 1/4 tsp nutmeg

- 2-3 tbsp arrowroot powder

METHOD

1. Blend all ingredients except arrowroot powder in a food processor until creamy and smooth. Heat in a saucepan over med-lo heat until just about bubbling.

2. Remove some of the sauce and mix with 2 tbsp of the arrowroot, then add back to the saucepan. Heat, but don't boil. If sauce is too thin, add the remaining tbsp (or more). Whisk smooth.

3. Serve over pasta with peas and seitan slices.

Vegan Baos

Wed, 12 Aug 2009 00:28:45 GMT

clipped by: nattykhoo

Clip Source: veglicious.blogspot.com

Dough recipe
2 1/4 tsp. active dry yeast
1 c. warm water + 1/2 c.
4 1/2 c. unbleached AP flour (can also substitute 1/2 with whole wheat pastry flour)
1/4 c. unrefined cane sugar
2 tbs. Earth Balance
canola oil

Cheesy Sauce

Wed, 12 Aug 2009 00:25:59 GMT

clipped by: nattykhoo

Clip Source: www.gracioushospitality.com

Cheesy Sauce

Cheese --- delicious cheese --- high in fat, filled with cholesterol, difficult to digest. But oh, so hard to give up! Until now! How about a 100% plant-based cheesy sauce that helps to fill the gap? This recipe is for a savory and flavorful cheese-like sauce. Put it in a squeeze bottle to use like cheese whiz, use on chips for nachos, layer in lasagna, or stir into pasta for macaroni and cheese. Delicious!

Cheesy Sauce

1/3 cup raw cashews
1 1/2 cups cold water
4 Tbsp. pimientos
2 tablespoons cornstarch
2 tablespoons nutritional yeast flakes
1 - 2 tablespoons lemon juice
1/2 teaspoon salt

Rinse cashews in a strainer using hot water. Drain and place in blender. Add remaining ingredients and blend until very smooth. Place mixture into saucepan and cook over medium heat, stirring constantly, until thick. Remove from heat. May be served hot or chilled.

Slow Rise Pancakes

Wed, 29 Jul 2009 20:13:50 GMT

clipped by: nattykhoo

Clip Source: veganyumyum.com

Slow Rise Pancakes

Slow Rise Pancakes
Makes 8 thick 5″ pancakes

2 Cups All-Purpose Flour
2 1/4 tsp Active Dry Yeast (one packet)
1 tsp Salt
2 tsp Sugar
1 1/2 Cup Soymilk (or other non-dairy milk)
2 Tbs Oil
1 Ener-g Egg, prepared (1.5 tsp mixed with 2 Tbs water)
1/3 Cup Soymilk, for thinning the next morning, if desired

Whisk all the dry ingredients together until well combined. Add the rest of the ingredients (except the 1/3 cup of soymilk) and mix well. Cover with plastic wrap and refrigerate overnight. Use batter anytime the next day.

Once you’re ready to make pancakes, remove the batter from the fridge and stir in up to 1/3 cup of soymilk to thin it if needed/desired. Let the batter sit out on the counter for 20-30 minutes. Heat a non-stick pan over medium heat. Spray with spray oil and wipe out the pan.

Using a 1/3 cup measure, begin making pancakes. I added apple slices to the batter before it set:

You can add anything you fancy: blueberries, chocolate chips, bananas, strawberries, etc.

Vegan Clam Chowder

Wed, 29 Jul 2009 20:10:23 GMT

clipped by: nattykhoo

Clip Source: veganchefbattle.blogspot.com

Vegan Clam Chowder

scant 3/4 cup diced yellow onion
1/3 cup finely diced celery (about one stalk)
4 slices Yves' Deli-Style "Ham", diced
6 Tbsp Earth Balance margarine
6 Tbsp flour
1/2 tsp powdered sage
1 lb. Dutch creamer potatoes (or any other variety), cubed
4 oz Tofutti cream cheese (1/2 container)
1 1/4 cups unsweetened soymilk
2.5 cups water plus 1.5 packets (12 g) konbu dashi stock seasoning
(or 2.5 cups liquid konbu dashi stock*)
2 cups diced oyster mushrooms

fresh chives, for garnish

In a medium bowl, whisk together the soymilk and cream cheese - there will still be little bits of cream cheese, but it should mostly mix. Set aside.

Vegan Clam Chowder With Cashew Crème

Wed, 29 Jul 2009 20:09:07 GMT

clipped by: nattykhoo

Clip Source: www.peta.org

Vegan Clam Chowder With Cashew Crème

• 1/2 cup dried mushrooms • 1 cup hot water
• 1 1/2 cups minced onions
• 1 1/2 cups finely diced carrots • 3/4 cup finely chopped celery • 2 Tbsp. olive oil
• 1 tsp. sesame oil
• 2 tsp. minced garlic
• 6 cups coarsely chopped fresh mushrooms
• 1/2 cup unbleached all-purpose flour • 7 cups hot vegetable stock
• 1 Tbsp. sherry wine
• 1 bay leaf
• 1 tsp. salt
• Pinch black pepper
• 1/3 cup soy sauce
• 1/2 cup fresh parsley or cilantro, minced
• 2/3 cup toasted cashew crème (see below for recipe)