Fantastic Tofu Scrambler

2013-11-12 18.08.37

 

Sometimes I splurge and pick up the Fantastic World Foods Tofu Scrambler. It essentially helps me be lazy and is delicious. Back in March I shared the proportions for making tofu scramble from scratch. Again, this helps me be lazy. Yum!

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Gingerbread Cookies

2013-12-08 21.08.46

These cookies are very ginger. That is one thing about cooking vegan that many are unfamiliar with. The flavors of the ingredients become prominent, rather than the fat from non-vegan cooking. What you will need:

3 and 1/2 cups whole wheat pastry flour

1/2 cup sugar

1 tsp baking soda

1/2 tsp allspice

1 tsp cinnamon

3/4 tsp ginger powder

1/2 tsp ground cloves

1/4 tsp sea salt

1/4 cup oil

3/4 cup molasses

1/3 cup water

Using a fine stainer, sift together all the dry ingredients into a large bowl and stir. Make a well in the center. Measure all the wet ingredients into a smaller bowl and mix with a fork until well combined. Pour into the well of the dry ingredients and stir until well mixed. No worries about over stirring this batter. Cover the batter and cill for several hours.

Preheat oven to 350. Using two pieces of parchment paper, one on top and one on bottom, roll out chunks of batter to cut in your favorite shapes. If making larger cookies, roll out the batter thicker to retain the shape. If making smaller cookies, roll the batter thinner or during baking the shapes will be lost. Place on cookie sheet and if baking larger cookies, bake for about 15 minutes, smaller cookies will only need eight to ten minutes. They will feel solid on the edges and softer in the middle, but look fully baked with the underside solid.

Remove from cookie sheet right away and allow to cool on a rack. Once cool, decorate till heart is content. Yum!

Stocking Stuffers

2013-12-18 18.20.30

 

Who doesn’t love to stuff their stockings with treats? There has to be a better way to say that. Seriously, what an odd idea. But I’m the first person to say “ME!!!” I love stuffed stockings on Christmas morning and I don’t let being vegan persuade me otherwise. Instead of the cheap non-vegan candy that I got as a kid, I go pick out some really wonderful yummies that I drool over until Christmas morning. This year we have two different kinds of truffles and six different kinds of glutent-free cookies. Yum! I have also filled my stockings with nuts, fruit, small games, ornaments for the tree, and other little trinkets that are fun to unveil once a year. Maybe I need to do this more than once a year?

Now I’m off to try and forget that I have delicious treats to try next week.

Horchata

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I associate the holidays with Horchata. Probably because I’m from Texas and have attended many Posadas over the years when this drink is often served. It’s sweet and refreshing without being too thick like egg nog. What you will need:

1/2 a gallon of rice milk

1 TBS vanilla

1 TBS cinnamon

2/3 cup coconut sugar

2/3 cup sugar

Place everything in a large container and stir until well mixed. Let sit in fridge at least eight hours. Just before serving, remove the cinnamon film on top. Ladle into cups and serve cold.

Blueberry Lemon Scones

2013-06-09 10.33.23

 

I adore these scones and have been making them for years. They bring literal tears to hubby’s eyes when he eats them. I only use fresh fruit because I have found that frozen or bottled changes the texture or flavor too much. What you will need:

1 cup white whole wheat flour

1 cup unbleached flour

1 TBS baking powder

3 TBS sugar

1/2 tsp salt

5 TBS cold non-hydrogenated margarine cut into 1/4 inch cubes

Zest from one lemon

1/2 cup fresh blueberries

Less than 1 cup soy milk

3/8 cup powdered sugar

1/2 TBS fresh lemon juice, I always use the lemon that was just zested

Adjust oven rack to middle and heat to 425.

Sift together flour, baking powder, sugar, and salt in large bowl. With two knives or a pastry blender, cut margarine into the flour mixture. It should look like a coarse meal. Stir in the lemon zest and make a well in the mixture. Pour in the soy milk and mix just until it starts to form dough. This is a very sensitive dough and being mindful of not stirring too much is a good thing. Gently stir in the blueberries and begin to gently kneed with hands. Again, very little. Just enough to make a slightly sticky dough. If too thin, add more flour. If too thick, add more soy milk. Move dough to parchment paper and gently form into a cylinder, about an inch tall. Cut into eight wedges and place on an ungreased baking sheet. Bake until light brown, about 12-15 minutes. Cool on wire rack for at least 10 minutes before adding icing.

Sift powdered sugar into a small bowl and add lemon juice. Stir until creamy. Carefully ice scones. The warm scones will help melt the icing into place. If making scones in the winter, icing can be warmed in the microwave for about five seconds to make spreading easier.

These are best when fresh, but easily enjoyed for several hours. Yummy!

Lucy’s Brownie Cakes

2013-08-23 19.16.10

 

It seems like I enjoy everything I try, right? I wish this were true. Every once in a while something is not the most scrumptious. Lucy’s brownie cakes are not perfect. The flavor is nice, but the consistency is strange. Maybe it’s because they are gluten free. They will work as the base of a brownie sunday covered in vegan ice cream, fudge, nuts, and a cherry, but not on their own.

Cornbread

2013-02-27 18.21.01

I need no excuse to turn on my oven this time of year and cornbread is such a yummy addition to soups and stews. What you will need is:

3/4 cup white whole wheat flour

1/2 cup unbleached flour

3/4 cup corn meal

1/4 cup sugar

3 and 1/2 tsp baking powder

1/2 tsp sea salt

2 TBS water

1 cup soy milk

1/4 cup canola oil

1/4 cup corn kernels, frozen works great

Coconut oil spray

Preheat oven to 400 degrees

Spray a square pan with coconut oil

Sift all the dry ingredients together and stir. Make a hole in the center and add the wet ingredients. Stir just long enough to combine and then add the corn and stir in. Don’t stir too much or the cornbread will be too dense. Pour batter into the square pan and bake 20 to 25 minutes. The edges will look a little golden and a an inserted toothpick to the center will come out clean. Yummy!