{Taste} Vegan Biscotti

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There is something miraculous about vegan baking.

Non-dairy milk or just plain water can substitute for dairy milk while sweet brown rice flour or flax eggs can be substitutes for eggs.

I love working with the chemistry behind all these ingredients and seeing how they all come together. Of course there are times when my baking experiments fail but for the most part, I’m able to not only invent recipes on a whim but also manipulate the ingredient so that the recipe can be vegan friendly.

Here is the latest creation:

Vegan Peanut Biscottis 

Adapted from Food.com

3/4 cups whole wheat pastry flour

1/2 cups all-purpose flour

1 tablespoon baking powder

pinch of salt

1/2 cup brown sugar sugar

3/4 cup non-dairy milk

2 tbsp sweet brown rice flour

1 -3 tablespoon vegetable oil

1 teaspoon vanilla extract

1/2 cup crushed peanuts, toasted

In a large bowl, whisk together the flours, baking powder, and salt. In a medium bowl, whisk together the sugar, non-dairy milk, oil (1 TBS for a hard biscotti, 2-3 TBS for a softer biscuit), sweet brown rice flour and extracts.

Stir the sugar mixture into the flour mixture, add the nuts; finish mixing with your hands.

With floured hands, shape the dough into two 3-inch wide “logs” about 3/4 inch thick, with the ends squared off. Place these on the cookie sheets. Bake the logs for about 25 minutes.

Remove the pans and reduce the oven heat to 300°F. Cool the logs on a rack for 15 minutes. Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices. Place the slices cut side down on the cookie sheets. Bake 5-10 minutes, or until golden on the bottom. Turn the slices over and cook 5-10 minutes more, or until golden on bottom. Cool on racks, then store airtight for up to two weeks.

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{Taste} Whole Wheat Millet Mantou 馒头

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Mantou (馒头)or Chinese steamed buns is a staple in our household and culture.

The bun is light and fluffy, and does not contain any filling.

It is usually made out of all-purpose or bread flour but we like being healthy and don’t mind the coarse texture of whole wheat or grains.

Edit Note: I adapted to Hevil’s recipe below but must admit that the buns turned out a bit tougher than expected. I would perhaps:

  • add about 1/2 cup more water;
  • or take out the millet and sesame flour mixture, and baking powder, Then, replace it with a starter using 2 cups of whole wheat flour and enough water until the mixture turns into dough. After both starter and dough rises, combine and knead, shape into buns before letting it rise once more and then steam.

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Whole Wheat Millet Mantou
adapted from Hevil’s Special Delights

    • 2 1/2  cups Whole Wheat Flour
    • 1 cup millet; 1/2 cup whole millets ground in food processor
    • 1 tbs sesame seeds
    • 1 tbs brown sugar
    • 1/2  cup temperate water
    • 1 cup warm non-dairy milk
    • 2 tsp active dry yeast
    • 2 tsp baking powder
    • Directions: 
      1. Grind 1/2 cup of millet and 1 tbs of sesame seeds in a food processor until they resemble flour.
      2. Combine both the flours and add remaining dry ingredients in a bowl. Then, pour in 1 cup of warm non-dairy milk and 1/4 cup of water into the dry mixture. If more liquid is needed, add more water until you can knead into a dough. Once the dough has formed, knead until dough doesn’t stick to the bowl.
      3. Cover with plastic wrap and let it rise until double in size. This can range from 1 to 2 hours, depending on the temperature. It rises faster in warmer temperatures.
      4. After the rising period, punch down the dough and knead for 3-4 minutes to strengthen the gluten. Remember to add flour if the dough is sticky or add more liquid if the dough is too dry.
      5. Roll the dough out into a large rectangle. Then, fold one side into the middle, and then fold in the other side to the middle. Roll it out again.
      6. Roll the dough into a log.
      7. Divide into 12 to 18 pieces.
      8. Let it rise for about another 20 to 30 minutes.
      9. Steam for 10 to 15 minutes, depending on the size of the buns.
      10. Serve warm.

{Taste} Baked Vegan Donuts

I’d like to think I’m rather simple.

I like living as a minimalist. Just give me food, enough sleep, and enough personal space each day, and I’m good to go.

So when I went shopping with my grandmother one day and admired a mini donut maker on display, she showed up with the machine the next time she came to our house.

Although I love adoring and eating the miniature donuts, making them is another topic. The batter is quite difficult to pour into each miniature donut mold.

I’m patient.

Sort of.

Okay. Maybe a perfectionist should not own, or even operate, a mini donut maker.

That’s why I have a non-perfectionist as a sister.

I made the batter. She “baked” the donuts.

Baked Vegan Donuts

adapted from Oh She Glows

Dry Ingredients
1 Cup Whole Wheat PastryFlour
3 tbs Brown Sugar
1 1/2 tsp Baking Powder
1/8 tsp Sea Salt
1/4 tsp Cinnamon

Wet Ingredients
3/4 Cup Soymilk
1/2 tsp Apple Cider Vinegar
1/2 tsp Pure Vanilla Extract
1 tbs Sweet Rice Flour
2 tbs Extra Virgin Olive Oil

Icing Glaze:

  • 3 tbs soymilk
  • 3 tbs cocoa powder
  • 1 tbs confectionary sugar

Carrot Zucchini Muffins

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Sunday Morning.

Yoga in the backyard.

Cool breeze tickles my cheeks.

Cool grass massages my feet.

Smell of muffins baking entices my nose.

Love, love, love this Sunday Morning.

CARROT ZUCCHINI MUFFINS

adapted from vegweb.com

2 tablespoons ground flax seed
1 cup water
1/3 cup vegetable oil
1/3-1/2 cup honey or maple syrup
2 1/4 cups whole wheat flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/8 teaspoon sea salt
1 1/2 teaspoons cinnamon
1/2 to 1 cup walnuts, chopped
1 cup carrot, finely chopped or grated
1 1/2 cup zucchini, finely chopped or grated

Combine first 4 ingredients in a bowl. Combine the next 5 ingredients in another bowl. MIx the dry in with the wet ingredients until almost fully incorporated. Gently fold the last three ingredients until evenly distributed in the mixture.

Bake at 350 degrees for about 40 minutes. Alternative, bake in the toaster oven for 40 minutes, rotating the pan halfway through cooking time.

Crunchy Nut-Oatmeal Cookies

I am in love with Isa Chandra Moskowitz, host of the Post Punk Kitchen.

Her recipes are simple. I dig simple. It complements my complicated life.

Her recipes are easily adaptable. They complement my creativity.

Take these Crunchy Nut-Oatmeal Cookies for example.

Inspired by Vegan with a Vengeance, “Big Gigantoid Crunchy Peanut Butter-Oatmeal Cookies,” page 199

Heart.

Thanks Isa.

Ingredients

1 cup whole wheat pastry flour

1 cup rolled oats

1 tbsp olive oil

1 tsp baking powder

1/2 tsp salt

3 tbs honey powder or agave syrup

1/3 cup olive oil

3/4 cup crushed nuts (I used mixture of peanuts and walnuts)

1/3 cup water

1 tsp vanilla extract

Directions

Heat pan with 1 tbsp of olive oil. Place 1 cup of oats in the pan and stir occasionally until toasted. Set aside.

Measure out 3/4 cup of nuts of your choice. Use a mortar to crush the nuts until they resemble paste. Set aside.

Mix flour, baking powder, salt, and honey powder in a large mixing bowl. In a separate bowl, mix oil, water, vanilla extract. Add dry to wet ingredients and lightly combine. When mixture is almost incorporated, add oats and nuts and fully combine.

Preheat oven to 350 degrees.

Prepare baking pans. Use ice scoop to scoop out cookie dough into pan. Flatten each ball lightly with your hand.

Bake for 12-15 minutes until lightly brown.

 

Get your Greens On

Fact:

I love GREEN TEA.

Fact:

I enjoy eating healthy.

Fact:

Green Tea (Kale) Almond Milk results in a combination of both of the above facts.

Make it.

Ingredients:

7 pieces of almonds, soaked overnight

3 cups of water

3 bunches of kale, stem included

1-2 dates

Directions:

Juice the heck out of the above 3 ingredients.

Pour juice into a saucepan.

Mix 1 tablespoon of Matcha green tea powder into the saucepan.

Heat until desired temperature.

Drink up.

Quinoa Stuffed Spaghetti Squash with Newman’s Own Sauce


I love making use of the ingredients I already have at home.

I normally don’t eat spaghetti squashes but I bought one last weekend simply because the food label read “Organic Spaghetti Squash.” As if “organic” increased the value of the squash tenfold. As if the nameless meal will be orgasmic and foolproof.

Humor me.

I also received as part of the Foodbuzz Tastemaker ProgramNewman’s Own pasta sauces and salad dressings! I’m familiar with Newman’s Own since I did a review on Newman’s Own Organics snacks a while back. I was not only ecstatic about the huge bundle of love they had sent me, but also the variety in their products and ability to really taste the quality of their ingredients in each product (if it says cinnamon, I better taste cinnamon).

The assignment for this round of the Foodbuzz Tastemaker Program was to create a video featuring one of Newman’s Own product.

Okay. Using my organic spaghetti squash and a Newman’s Own product in a recipe? Not so daunting.

Me on video? Ugh…I just want to crawl under the covers (or maybe the kitchen cabinets).

At the same time, this is what I love about the being part of the Foodbuzz Tastemaker Program. It forces me to come out from under my covers and kicks me out of my kitchen cabinets.

So you ready?

Lights. Camera. Newman’s Own!

Quinoa Stuffed Spaghetti Squash

The Squash

½ medium spaghetti squash

1 T extra virgin olive oil

2 cloves garlic, flattened (optional

The Quinoa

¼ cup quinoa, rinsed

½ cup water

3 small bunches of scallions, chopped

The Sauce

1 cup Newman’s Own Cabaret Marinara sauce

½ sweet onion, sliced

2 cloves garlic, minced

½ medium sweet potato, cubed

1 t miso paste

Thanks again Foodbuzz and Newman’s Own! I love you guys! And thank YOU readers for bearing with me on my first video. Stay tuned! More future videos to come!