Archive | May, 2007

Banana Bread

31 May

Sitting on my counter this morning were 3 over-ripe bananas that needed to be turned into something-soon.  What to bake?  Banana bread, of course!  I used a recipe I found on vegweb, I was drawn to it as it used whole wheat flour and other good stuff and didn’t use a whole lot of sugar.  The results were delicious, I liked the slightly different texture the flax meal and cornmeal contributed to and as of this afternoon more than half of the loaf is gone with only three people eating it.

“Grammy Cooks Banana Bread”
Makes 1 loaf

    1 1/2 cup whole wheat pastry flour (I just used plain ol’ regular whole wheat)
    2 teaspoons baking powder
    1/4 teaspoon baking soda
    1/2 teaspoon salt
    2 tablespoons flax seed meal 
    2 tablespoons corn meal
    1/4 cup oil
    1/2 cup sugar
    1 cup mashed bananas
    1/2 cup water
    1/2 cup chopped walnuts or pecans, optional

1.  Mix first six ingredients well.
2.  Mix next four ingredients well.
3.  Mix both together and stir in nuts if you want.
4.  Pour into sprayed loaf pan and bake at 350 for 45-50 minutes.


Scottish “Buttermilk” Steel Cut Oat Scones

29 May

Yesterday morning I had a craving for scones.  I have never made scones before and to tell you the truth my experience with scones is rather limited.  The only ones I can vividly remember were these English Toffee Mini Scones that we used to get from the grocery store when I was little.  I think they still sell those but alas, they are very un-vegan.

I wanted something healthy and I came across a Bob’s Red Mill recipe that fit the bill.  It was also un-vegan however, it could be very easily veganized. 

Verdict?  Well, when the dough was first formed I was skeptical, it was very sticky and rather than roll it into a ball on a baking sheet as the recipe suggested, I found it much easier to press into a pie pan.  When they were finished baking, I still wasn’t convinced that this recipe was a success.  They were very crumbly and difficult to cut.  The taste wasn’t amazing either, I liked it, it had a health vibe to it which I do enjoy, however my mother found them very bland.  I let them ‘rest’ over night in a container and tried one for breakfast this morning.  Much better!  Still a tad crumbly but not too bad.  The taste improved as well, the cinnamon sugar shone through I think next time I’ll make some changes to the recipe, perhaps add dried fruit as the original recipe said?  (I didn’t have any to add yesterday)

Here is the recipe with my changes.

Scottish “Buttermilk” Steel Cut Oat Scones

1 cup Steel Cut Oats
1 cup soymilk + 1 tsp apple cider vinegar
1/2 cup ground oats (the original called for oat flour but I just grinded quick oats in the food processor)
1/2 cup whole wheat flour
1/4 cup unbleached white flour
1 tsp baking soda
1 tsp sugar
2 tsp baking powder
1/2 tsp salt
4 tbs earth balance margarine, cut into tiny pieces
1 tbs soymilk
cinnamon sugar (my mixture is 1/4 cup + 4 tsp cinnamon but you won’t need that much)

*You may also want to add 1/3 cup of dried fruit.

1.  Preheat oven to 350 degrees F.

2.  Place steel cut oats in a pie pan and toast for 20 minutes, stirring often. 

3.  Combine toasted oats with soymilk/vinegar mixture and let sit for 20 minutes.

4.  In a large bowl, sift together the flours, baking soda, sugar, baking powder and salt.  (and dried fruit if using)

5.  Set the oven to 400 degrees F.

6.  Lightly oil a baking sheet or a pie pan as I used.

7.  Cut the 4 tbs of earth balance into the dry mixture until coarsely crumbled.

8.  Stir the oat/soymilk mixture into the dry mix until combined.

9.  Flour your hands and form the dough into a ball (note-dough was very sticky) and press on to a baking sheet or into a pie pan, forming a 3/4 inch circle.

10.  Score the dough into 8 wedges.

11.  Brush the surface of dough with the soymilk (honestly though the dough was so sticky I’m not sure the soymilk is necessary) and sprinkly with the cinnamon sugar mixture.

12.  Bake for 15-20 minutes.  Let cool.

Pina Colada Cupcakes Recipe

27 May

Ok, for the Pina Colada Cupcakes, I simply made some changes to the Pineapple Right-Side-Up Cupcakes in Vegan Cupcakes will Take Over the World.  Basically, I just threw out the spices, reduced the pineapple and added coconut milk and played around with the extracts a bit.  I think the results were very good.  They tasted amazing and were wonderfully moist.  Though I should note that I’ve never actually had a Pina Colada so feel free to make adjustments to your liking and let me know how they turn out. 

Pina Colada Cupcakes 

1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup crushed pineapple
1/2 cup coconut milk
1/4 cup canola oil
1/2 cup + 2 tbsp  sugar
1/2 tsp vanilla extract
1/2 tsp coconut extract

1.  Preheat oven to 350, line pan with liners.

2.  Sift flour, baking powder, and salt together.

3.  Puree the pineapple, coconut milk, oil, sugar in a food processor or blender. 

4.  Make a well in the centre of the dry mix, pour in the wet mix.  Mix well.

5.  Fill the liners.  I got 8 cupcakes using the baking cups pictured.

6.  Bake for 25 minutes.  Cool completely.

Coconut Frosting

1/4 cup earth balance
1/4 cup shortening
3/4 cup icing sugar
1/2 tsp vanilla
1/2 tsp coconut extract
about a tbs of coconut milk
yellow food colouring

1.  Cream earth balance and shortening until fluffy.

2.  Sift in the icing sugar.  Stir for a few minutes.

3.  Beat in extracts and coconut milk.

4.  Stir in food colouring until you get a nice pina-colada-ish shade.

If you like Pina Coladas…

27 May

Sorry, I initially promised myself to not title this post that but I couldn’t help myself.

Today is my younger sister’s birthday.  I love my sister (she even thought of the name for my blog) and she’s the big 1-5 today!  She adores the tropical taste of a Pina Colada.  (I think her love stems from the song)  So in honour of her special day, I made her Pina Colada Cupcakes!

To make these cupcakes, I modified the Pineapple Right-Side-Up Cupcake recipe from Vegan Cupcakes Will Take Over the World.  I’ll post my changes as soon as they have been tasted and approved of.  I think they will pass the taste test, they smell amazing!

Happy Birthday Sis!  Hope you have a good one!

Almond Butter Cookies

26 May


I have this HUGE jar of Almond Butter and there’s probably no way I’ll finish it before its expiration date.  At least that’s what I thought until I whipped these up this morning, I even (kind of) made up the recipe!  I say kind of because I derived it from a peanut butter cookie recipe (My favourite! From Vive le Vegan), but I feel that I derived it enough to call it my recipe.  I think they’re really good, creamy, almondy cookies.

Almond Butter Cookies
Makes 12 cookies

1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 tbs sugar
1/4 tsp salt
1/3 cup almond butter
1/2 cup maple syrup
1/2 tsp vanilla extract
1/2 tsp almond extract
3 tbs canola oil

1.  Preheat oven to 350 degrees.  Lightly grease a cookie sheet.
2.  Sift flour, baking powder, and baking soda.  Stir in the sugar and salt.
3.  In a separate bowl, combine the peanut butter with the maple syrup and extracts.  Stir in the oil.
4.  Add the dry mix to the wet mix until well combined. 
5.  Place tablespoon-fuls of dough on cookie sheets.  Bake for 7-8 minutes or until golden brown.  Cool on racks.

Close-up of the crinkly goodness…

Tahini Rotini with Broccoli and Lemon

25 May

Just a short entry today.  Last night I made this simple and tasty dish from Vegan Planet.  The lemon gave it a really nice fresh zip, actually I’m relieved that I decided to add it as I was a tad wary of keeping the lemon the recipe suggested-truth be told I just hate zesting and juicing citrus.  Ha ha.

Jelly Donut Cupcakes

23 May

That’s right.  Jelly Donuts in cupcake form!  I think we can all agree that everything is better in cupcake form.

 These cupcakes were really good, they had a nice spongy crumb and the filling was baked right into the cupcake.  Delicious and simple!  I filled mine with Strawberry Rhubarb Pomegranate Jam, sooo good.  However, I must have used too much jam or something, as I had a slight problem with all of the jam sinking into the cake, some of the jam just sat atop the cupcake.  Maybe I was supposed to help the jam before baking?  No worries though, the powdered sugar had no problem covering the mishap.

This is an Isa and Terry recipe that was published in the latest issue of VegNews but since it seems to take VegNews forever to get the latest issue on stands in my area I got this recipe from VegNews’ site where they posted the article online.
Jelly Donut Cupcakes Recipe