Monthly Archives: April 2012

15 Bean Soup with Savory with Savory Corn Bread

Standard

Just under a week ago, friends of mine Jacki and Mike welcomed to their family a newborn baby boy, Eli.  I am taking them dinner, tonight.  Menu:  15 Bean Soup, Rice, and Cornbread, and for dessert Oatmeal Cookies.

15 Bean Soup

Ingredients:

  • Bag of Hurst’s HamBeens 15 Bean Soup
  • 1 can of 14.5 oz organic diced tomatoes
  • 1 tsp. Cayenne Pepper
  • Fake Ham Seasoning that comes in the Bag
  • A dash or two of Liquid Smoke
  • Juice of 1 lemon
  • 1 small onion (diced)
  • 4 cloves of garlic
  • Celery
  • Vegetable Better than Boullion
  • Salt and Pepper to taste
Place Dry Beans in a large pot.  Cover with 2 quarts of water.  Allow beans to soak overnight, or at least 8 hours.  In other words, put the beans in the pot.  FIll with water cover with a lid.  Leave it on the counter while you sleep.
When you wake up:
In a blender put onion, garlic, celery, and 4 tsps of better than bouillon dissolved in 4 cups of water.  Puree.  Drain water from beans that you soaked over night.  Dump beans into crock pot, which is set on high.  Add pureed mixture.  Add can of tomatoes, cayenne pepper, fake ham seasoning, juice of lemon, liquid smoke, salt and pepper.  Stir.  Cook on High in Crock Pot for 4 to 5 hours (or until beans are tender).  Turn crock pot to warm until ready to eat.  You could also do them on low for 8 or 9 hours.  Stir occasionally and check to make sure you have enough salt and pepper.
Serve over rice with a side of savory cornbread.

White Rice:

  • 2 1/4 cups water
  • 1 cup rice
  • 1 1/2 tbsps. of Earth Balance (Vegan Butter)
  • Salt

Put all ingredients in a microwave safe bowl.  (Make sure your bowl leaves enough room for rice to expand.) Leave uncovered.  Microwave on high for 5 minutes.  Then microwave for 17 minutes on 1/2 power.  Fluff with fork.  Then serve.  Serves 2.  This recipe might serve more in your family, but in our family this serves 2 ;o)

Savory Corn Bread
Ingredients:
  • 1 cup of all-purpose flour
  • 1 cup yellow cornmeal
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg worth of Ener-G egg replacer
  • 1 cup of almond milk
  • 1/3 cup of vegetable oil
Directions:
Preheat oven to 400 degrees F.  Spray a 9 inch round pan OR a muffin pan that can hold 6 large muffins) In large bowl combine flour, cornmeal, salt, and baking powder.  Stir in wet ingredients (egg replacer, almond milk, and vegetable oil).  Pour batter into prepared pan.  Bake in a preheated oven for 20 to 25 minutes.  You will know when it is done when you stick a toothpick (or knife) in, and when you pull it out it comes out clean.
Advertisements

Vegan Oatmeal Cookies

Standard

Tonight I am taking a meal to friends of mine who just had a baby boy less than a week ago.  I wanted to include dessert.  I had some oatmeal on hand and decided to make cookies so I googled vegan oatmeal cookies and came across this site:  http://parispastry.blogspot.com/2010/08/vegan-oatmeal-cookies.html

I adapted them to ingredients I had on hand and they are incredible.

Vegan Oatmeal Cookies Recipe: adapted from Alicia Silverstone – The Kind Diet

Ingredients:
– 1 cup quick-cooking rolled oats
– 1 cup unbleached all-purpose flour
– ⅓ cup maple sugar (white sugar or brown sugar can be substituted)
– 2 tsp. baking powder
– 1 tsp. baking soda
– ¼ tsp. fine sea salt
– ⅓ cup organic maple syrup
– ½ cup safflower oil (or canola oil)
– 1 tsp. vanilla extract (I used our own homemade vanilla extract)
– 1 tsp. cinnamon
– ¼ cup chopped dried fruit, like raisins or plums

Instructions:
– Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
– In large mixer add the oats, flour, sugar, cinnamon, baking powder, baking soda, and salt. Then add the syrup, oil and vanilla extract. Incorporate ingredients using a low setting on the mixer.  Then gently mix/fold in the dried fruit.
– Using your hands, roll tablespoon-size scoops of dough into balls. Place the balls onto the prepared baking sheet and press down slightly on the balls to flatten the tops. Bake for about 10 minutes or until lightly browned. Transfer cookies to a baking rack to cool completely.
– For variety, replace the all-purpose flour with whole wheat pastry flour, barley flour, spelt flour, or a gluten-free baking mix (choose one that does not include baking soda and baking powder). You can also substitute vegan chocolate chips for the dried fruit and add nuts to this.  Walnuts would be incredible in this recipe.


Banana Cupcakes with Buttercream Icing

Standard

This Monday is my husband’s birthday and we are the kind of family who really likes to celebrate birthdays for a few weeks.  Today, sitting on my counter were two black bananas.  And when I say black, they were really black.  So I thought to myself what am I going to do with these bananas.  I could do the standby of banana nut muffins/bread or even freeze ’em for smoothies.  But then I thought, what’s a birthday without cake, cupcakes that is.  So I went online and found some vegan cupcake recipes that used bananas to bind in lieu of eggs.  Here is the fusion of those recipes.  (And boy did these banana cupcakes turn out awesome and incredibly moist!)

Banana Cupcakes:

Ingredients:

  • 2 really ripe bananas (really ripe, as in turned black)
  • 1 1/4 cups all-purpose flour
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 2/3 cup unsweetened almond milk
  • 2 tsp of vanilla extract (I used some of our homemade extract)

Preheat oven to 350 degrees.  Spray pan with nonstick spray.  Line with muffin cup/cupcake liners.

In large free standing mixer toss all the dry ingredients.  In large measuring cup add the 1/3 cup of canola oil and then add the almond milk to the cup mark.  Then add the vanilla.  Wisk together in the large measuring cup.  Pour wet ingredients over the dry ingredients in late free standing mixer.  Add smashed bananas.  Turn on mixer and mix ingredients until just incorporated.  Do not over mix, or you will get tough cupcakes.  Small lumps are fine.  Fill liners just below full.  Bake 20-25 minutes or until a toothpick comes out clean.  Let cool then ice with favorite icing.

Favorite Vegan Fluffy Buttercream Icing:

  • 1/2 c nonhydrogenated vegetable shortening
  • 1/2 c nonhydorgenated vegan margarine
  • 2 c powdered sugar (sift if lumpy)
  • 1 1/2 tsp vanilla extract
  • 1/4 c unsweetened almond milk

Beat margarine and shortening together until light and fluffy. Add the sugar and beat 3 more mins. Add the vanilla and almond milk, beat for another 5-7 mins til fluffy. This makes A LOT of frosting. You could easily half this recipe and still have enough for the above recipe.  Please note, though, this frosting freezes beautifully, so I usually make the who shebang and then freeze what I don’t use for another time.  That way when I pick up a vegan chocolate chocolate chip muffin from Whole Foods I can ice it with the already made icing; the addition of this icing to those muffins is incredible and truly decadent, by the way!  To quickly thaw enough icing for a cupcake (or aforementioned muffin), I scoop out what I am going to use and just work it back and forth (with a spoon) across a plate until it is smooth and thawed.  Only takes a couple of minutes.

A tip on icing cupcakes:  I take a ziplock bag and lay it in a bowl (for a gallon size) or large cup (quart size) and then fill it with the icing.  Then seal the bag.  Cut a corner off and voilà you have your own piping bag.

Plain Vanilla Vegan Cupcakes (adapted from Vegan Cupcakes Take Over the World)

  • 1 c unsweetened almond milk
  • 1 tsp apple cider vinegar
  • 1 1/4 c all purpose flour
  • 2 Tbsp cornstarch
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt (increase salt to 1/2 tsp if using oil instead of margarine)
  • 1/2 c nonhydrogenated margarine (I use Earth Balance sticks), softened, OR 1/3 c canola oil
  • 3/4 c granulated sugar
  • 2 1/4 tsps vanilla

Preheat oven to 350 and line muffin pan with cupcake liners

Whisk the almond milk and vinegar in a measuring cup and set aside a few mins so it curdles

If using margarine sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix

In a seperate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 mins until light and fluffy. Don’t beat past 2 mins. Beat in the vanilla, then alternate beating in the almond milk mixture and dry ingredients, stopping to scrape down the sides of the bowl.

If using oil, beat together the almond milk mixture, oil, sugar, vanilla, and other extract in a large bowl. Sift in the dry ingredients and mix until no large lumps remain. Fill 12 liners 2/3 full and bake for 20-22 mins until done. Allow to cool on rack before frosting.  Please note that these cupcakes are a grainier texture than the banana cupcakes.  I made these cupcakes for my Dad’s birthday back in September with my favorite vegan buttercream icing (see above recipe).

Me holding the iced vanilla cupcakes (with my favorite buttercream icing) that I made

for my Dad’s birthday in September 2011

 

Alternative Icing:

Today, I did not have any shortening on hand so I made this simple alternative.  Tasted awesome, however it separates if it sits up, too long.  So I will add it to the cupcakes as we eat them and not ahead of time.

  • 2 cups powdered sugar
  • 1 cup nonhydrogenated vegan margarine
  • 1/4 cup unsweetened almond milk

Beat together sugar and margarine until incorporated.  Ass almond milk and beat till smooth.