Most of mine are vegan and what I already have typed up are mostly baked good recipes. If you have pictures of the food that is always a plus.
This is my father and brother's favourite cake. My little brother can eat half of it in one sitting which is a bit frightening..
Sour Cream Banana Cake Makes one bundt cake (From veganyumyum.com)
1/3 Cup Canola Oil 1 Cup Tofutti Sour Cream 1/3 Cup Soymilk 1 tsp Vanilla 3 Medium Ripe Bananas, mashed
2 cups All Purpose Flour 1 1/4 Cups Sugar 2 Tbs Cornstarch 1 1/4 tsp Baking Powder 1 tsp Baking Soda 1/2 tsp Salt 1/4 tsp Nutmeg 1/2 tsp Cinnamon
Preheat oven to 350º F.
Whisk all the wet ingredients together in a medium bowl until smooth. Set aside. Whisk dry ingredients together in a large bowl. Spray your bundt pan with cooking spray, or lightly grease. Flour the bundt pan with some of the dry mix, pouring excess back into the bowl when finished.
Mix wet ingredients into the dry, adding a tablespoon or so of soymilk if needed. Batter will be thick but not dry. Pour evenly into the bundt pan and bake for 50 minutes or until a toothpick comes out clean. Let cool completely before removing from pan.
Another baked good recipe! I really need to type up savory stuff.
This here is a Sexy Low fat Vanilla Cupcake with Berries. We call this food porn!
It's from Vegan Cupcakes Takeover the World, and I would encourage anyone (Vegan or not) to get this book. It is fantastic.
For the cupcakes: 1/2 cup vanilla soy yogurt 2/3 cup vanilla or plain soymilk (Low fat or fat free is an option) 1/4 cup applesauce 3 tablespoons canola oil 3/4 cup granulated sugar 1 1/2 teaspoons vanilla extract 1 1/4 cup unbleached all purpose flour 2 tablespoons cornstarch 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt
For the skinny confectioners’ icing: 1 cup confectioner's sugar, sifted 1 to 3 teaspoons soymilk, or 1 tablespoon flavoured syrup (Like the kind used for flavouring lattes and Italian sodas) 1/2 cup seedless, smooth spreadable fruit or other preserves 1 cup fresh fruit or berries, washed, patted dry and thinly sliced if necessary
To make the cupcakes: 1. Preheat oven to 350F and line a muffin pan with cupcake liners. 2. In a large bowl, whisk together yogurt, soy milk, applesauce, oil, sugar, and vanilla Sift in flour, cornstarch, baking powder, baking soda, and salt, and mix. 3. Fill cupcake liners three-quarters full. Bake 22 to 24 minutes until a knife or toothpick inserted through the center of one comes out clean. Transfer to a cooling rack to cool completely.
To make the icing: 1. Mix confectioners’ sugar with soy milk or syrup, either with a fork or a small whisk. Mixture will resemble a very thick paste or batter. Carefully dribble in remaining soy milk, one teaspoon at a time, till mixture resembles a thin cake batter, adjusting additional soy milk by either less or more teaspoons till desired consistency is reached. If too watery, add in more confectioners’ sugar by the tablespoon.
To assemble: 1. Spread top of cupcake with a few thin layers of spreadable fruit at room temperature. Neatly and evenly spread the layers for the most attractive appearance. Spoon a small circle of Skinny Confectioners’ Icing on top of jam, decorate with fresh fruit, and carefully drizzle tops of berries with more icing.
I made these for my brother's 13th birthday. He requested the pumpkin shapes.
The Best Pumpkin Muffins From Vegan with a Vengeance
1 3/4 cups all purpose flour 1 1/4 cups sugar 1 tablespoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground or freshly grated nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves 1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix) 1/2 cup soy milk 1/2 cup vegetable oil 2 tablespoons molasses
Preheat oven to 400F. Lightly grease a twelve muffin tin. Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix. Fill the muffin cups two-thirds ful. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.
Variation: Fold in a cup of either chopped fresh cranberries, chopped walnuts, or a mix of the two.
I've done it lower fat, too. You just use 1/3 cup of applesauce for every 1/2 cup of oil, then add 2 teaspoons of oil when the liquids and dry ingredients are combined. It really helps the texture.
Alrighty. Just to warn anyone, I´m not one for exact messurements. ____________________________________________________
Coq Au Vin (Rooster in Wine - though I use hen)
- 1 bootle of french red wine (any other red wine works too, but it just fits well to french ones)
- some pieces of beacon
- chicken breast or drumsticks
- dripping (yes that sounds ugly.. but dripping is roasting fat that, different to butter, doesn´t grease - most supermarkets have it), if that isn´t available, lard works fine too - oil does NOT work
- salt, pepper
- Herbes de Provence (thyme, lavender, basil, sage, rosmary, savory)
- chicken broth
Optional: (in case one wants a thicker stew-like version or simply a two-in-one sidedish)
- yellow boletus (mushrooms)
- red cabbage
What to do:
+ salt & pepper the chicken on all sides + flour it too
+ when any veg is used, wash and cut it now
+ cut the shallots in ring or big pieces + take a deep pot, pour in some dripping or lard, let it melt + take the bacon and wrap the chicken with it (probably needs some thread to hold) + put the chicken with the bacon round it into the pot and let it get brown from each side + take the chicken out and out it to the side + put in shallots (and veg if wanted) + let the shallots get glassy (and the shrooms brown) + pour in about 350ml of water with 3 teaspoons full of chicken broth + put the chicken back in + let it cook for 5 minutes + pour in as much wine as needed to cover the chicken + put in the Herbs de Provence
+ let the whole thing sit for about 20 minutes, cover it
+ taste test everything, salt and pepper it if needed - in case the wine was too tart/dry, put in a bit more broth and thyme + fill up the wine again (one bottle should do for about ne whole chicken or the respectable amount of pieces - i love sauce, so i use pretty much a whole bottle for 4 pieces of chicken)
+ let it sit for another 40 minutes, slightly covered
+ add a shotglas full of sherry (cognac works just as good)
+ stir every 15 min
+ be a happy camper!
If no veggis are used, it can be eaten with tagiatelle. If veggis were made with it, it can be eaten like a stew, with just baguette and a salad.
If you are over 16 - drink the wine you cooked with to the meal
The whole thing works with duck (barbarie duck is good) as well, it gets a bit more of a forest-y taste and is great with red cabbage and roast potatoes.
The whole dish can also be made with white wine, I would suggest leek as a sidedish then and a greek salad. It is a better summer dish.
The whole thing is not as alcoholic as it sounds. The alcohol doesn´t stay because of the long cooking time.
It includes no nuts. No egg.
It does include gluten (possibly, if you eat noodles or baguette to it) and histamin.
It is a figurefriendly dish! 100g have about 80 cals. (the plainest piece of pizza has 240 cals on 100g)
125g Tagliatelle 100ml Cream (or soy cream or even coconutcream) Red Curry Paste (I prefer the thai version over the indian ones but it doesn´t really matter) Basil Pepper & Salt Bacon (or a small onion) (@ Glance - Speck works better, but it isn´t available in other countries but our own ) Oil
Cook pasta. Cut Bacon (or onion) in very small cubes and roast in a teaspoon of oil (when onion is used, it should be fairly dark before continuing). Add cream. Add curry paste to your liking, I usually go for two full teaspoons. Add a soupçon of basil & S&P. Let everything cook a bit on low flame. Add sauce to pasta. Done.
When you replace what I said, with what I said it should be vegan But whatever you do, that´s no dietfood.
In case you don´t go vegan/vegetarian, it´ll include: Lactose, Gluten, Hints of Mustard Seed. (but you can do what I do and use lactose-free cream, glutenfree pasta and buy your curry paste in an asian market)
Takes about 10 minutes to make, and costs about 2 Euro (as far as I saw pricewise in the US, it´ll be about $2,30, it´ll be about £1,50).
I usually make crazy amounts of that and freeze it or fry the pasta o the next day and add the sauce, what makes it more um... hearty.
SO you'd like recipes for roasted pork or goose, roast potatoes with LOTS of bacon, sausage with sauerkraut and ridiculous amounts of beef stews? ;D Most of them will be VERY hard to veganize I'm afraid...
but I could give you a potentially veganjizable recipe for Christstollen, a christmas cakey thing which my dad is a master of. But to warn before it is NO DIET FOOD at all, it's one of the heaviest cakes you can possible bake!
One Christstollen (c) Papa (hehe):
2 1/2 kg flour 300g yeast 1 kg of butter (or in your case margerine and yes ONE KILO!) 3-4 packs of vanilla sugar 200g sugar icing sugar (goes on top in the end) 30g salt 3/4 l milk (I'd advise to replace that with almond milk) 2 lemons, which you leave in skin and grate the same off 1 kg sultanas 100 g currants a handful of raisins 2 cl rum 400 g dulcified ground almonds 1 tablespoon bitter almond aroma 250 ml citron
Place sultanas, currants, almonds, lemon peel, citron and rum in a plastic bag, set in the fridge for 2 days.
After the 2 days, take a huge bowl, place flour in it, make a little valley in it, fill warm milk and yeast in that valley, a bit of sugar and some flour on that, let it sit for 30 min.
Now you take everything that was in the plastic bag and knead it into the dough. Now let it sit for another 30 min.
Time to knead again! When everything is homogenous, form it into a loaf, press a little valley in the middle and cover with dough again.
Place your loaf on a beacking sheet.
Take some paper and fold a little fence that you'll place around the loaf, that will prevent it from getting to gigantic. Let it sit again for about 15 min.
Meanwhile, you preheat your oven than place your loverly loaf in it and bake it for 15 min at 200°C (392 F) and than 50 min at 175°C (347 F).
After that time you test it's progression with a wodden stick, it dough sticks to it, it's not done yet, if it doesn't congrats! Take the damn thing out and let it cool slightly (it should still be warm) and butter it with your magerine (or butter... duh ) and add a thick layer of icing sugar on top.
Now wrap the whole thing in aluminium foil and let it sit in a cool, dark place for 3 weeks (yes, really).
And now, being all bored and having forgot about it basically, you can bring it out, cut it and be amazed about german christmas food!
The Stollen will likely last forever or at least until easter.