Tuesday, April 5, 2011

VegGirl's Birthday cake..

was fruity and fun.  I used Pomegranate-Cherry Juice for the liquid.  The cake was frosted with a love cherry frosting, made by cooking down a half cup of frozen cherries and using the liquid to flavor and tint the vegan butter cream frosting.  Not as popular as the orange cake, although the frosting was a big hit with the birthday girl.  I am thinking I will use straight cherry juice or a cranberry raspberry juice next time.

Cherry Pomegranate Cake
2 cups Unbleached All Purpose Flour
1 cup Spelt Flour
1/2 cup Coconut Flour
2 tsp Baking Soda
1 tsp Salt
2 cups Pomegranate-Cherry Juice
2 cups Demerara Sugar
2/3 cup Canola Oil
2 tsp Apple Cider Vinegar
1 tsp Lime Juice

Grease and flour 9x13 pan.  Preheat oven to 350 F.  Whisk together flours, baking soda, and salt.  In separate bowl stir together demerara sugar, juices, oil, and vinegar.  Add wet ingredients to dry and whisk to combine.  Pour into prepared pan and bake for 35 minutes.  Allow to cool completely before frosting or sprinkling with powdered sugar.

Saturday, April 2, 2011

No, it isn't scrambled eggs..

Tofu Scramble

but it was delicious.  Everyone cleaned their plates and that is a definite vote in favor of keeping this recipe.  Next time, I might try making it the night before and leaving it in the refrigerator to cook the next morning.  The kids were completely unaware of the pureed vegetables hidden in the tofu.  The rice gives the texture and appearance of scrambled egg without the cholesterol or cruelty.

If your kids don't object to visible vegetables some diced peppers, onions, and tomatoes would be a tasty and nutritious addition to the scramble.

Tofu Scramble
2 Tbsp Olive Oil
1/4 cup Onion (diced)
2 Carrots (thinly sliced)
12 oz Block of Firm Silken Tofu (drained, preferably with a Tofu Xpress)
1/4 cup So Delicious Coconut Milk (Unsweetened)
2 Tbsp Nutritional Yeast
1/2 tsp Cumin
1/2 tsp Tumeric
1/2 tsp Garlic Powder
1 tsp Salt
1/4 tsp Freshly Ground Black Pepper
3 1/2 cups Cooked Rice

In a skillet over medium heat, saute onion and carrot in olive oil until softened.  After vegetables are softened, pour vegetables and remaining ingredients except rice into a blender or food processor.  Blend or process until smooth.  Pour tofu mixture into a medium sized mixing bowl and combine with rice.  Stir until rice is completely coated.
Pour or spray oil onto a small nonstick skillet, place on burner set at low medium heat.  Scoop approximately 1/6 of mixture into the skillet, and press with spoon or spatula to smooth.  Allow to cook for 2 minutes, then turn mixture over in pan and begin stirring like scrambled eggs.  Cook for another 3 minutes stirring occasionally.  Scoop onto plate and serve warm with toast or biscuit and fruit salad or orange juice.

Friday, April 1, 2011

Pretzel Buns, I do love them.

Pretzel Buns

I love bread, can't get through a day without it.  I try to make it healthier, by using spelt flour, and demerara sugar instead of the more refined sugars. This recipe is highly addictive, so try not to make it too often.

Pretzel Buns adapted from this recipe
SERVES 12 , 1 dozen pretzel rolls

    * 1 1/3 cups Warm Water
    * 2 tablespoons warm So Delicious Coconut Milk
    * 2 1/4 teaspoons Active Dry Yeast
    * 1/3 cup Demerara Sugar
    * 2 tablespoons Earth Balance Spread, melted
    * 2 cups Unbleached All Purpose Flour
    * 2 cups Spelt Flour
    * Kosher Salt or Pretzel Salt
    * 2 quarts Cold Water
    * 1/2 cup Baking Soda

   1. In the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water with the yeast and let stand until foamy.
   2. Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. Mix until a nice pliable ball of dough is formed.  Add more flour if necessary.
   3. Turn dough out onto a lightly floured table and knead for 2 minutes. Roll into a 2 foot long log and cut into 12 even pieces. Cover dough with plastic wrap and a damp cloth, let sit for 10 minutes.
   4. Pat dough into rolls or buns and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap. Let the dough rest for an additional 30 minutes.
   5. Preheat the oven to 425°. Place baking parchment paper onto 2 baking sheets.
   6. In a large stockpot, bring the cold water to a rolling boil and add baking soda.
   7. Drop two rolls into the boiling water and boil for no more than 30 seconds, turning once. Carefully remove with slotted spoon or spatula and hold above pot and let drain. Sprinkle with salt. Repeat  until all dough has been boiled and salted.
   8. Arrange rolls on the parchment covered baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.
   9. Let cool on the baking sheets for about 5 minutes, then transfer them to a rack.
  10. Serve warm or at room temperature.