Monday, December 16, 2013

Moist Coconut Cupcakes (to accompany the best coconut frosting!)

So I finally perfected the recipe for coconut cupcakes! (I posted the recipe for the frosting a while back, which is also great on chocolate cupcakes, carrot cake, or... on a spoon.) Here are the cupcakes to match the frosting. :) And they are perhaps the moistest cupcakes I have ever eaten. Frosting recipe here:

http://somewhatpreachyvegan.blogspot.de/2013/11/the-best-coconut-frosting-in-world.html


Coconut Cupcakes
Ingredients:
-1 3/4 cups flour
-1 cup sugar
-1 tsp baking soda
-1 tsp baking powder
-1/2 tsp salt
-1 cup coconut milk
-1/2 cup non-flavored oil, like vegetable or rapeseed
-2 tbsp vanilla
-1 tbsp apple cider vinegar
-1/2 cup coconut shavings (garnish)

Method:
Preheat oven to 350F. In a large bowl, whisk together dry ingredients. In a smaller bowl, whick together the milk, oil, vinegar, vanilla and vinegar. Pour the wet mixture into the dry mixture and mix until just combined, but don't over-mix.

Let this sit for about 15 minutes in the bowl.

Spoon batter into muffin liners in the muffin tin about 2/3 full and bake for about 18-19 minutes (or until a toothpick comes out clean). If you're going to frost them, let them cool completely on a rack first. Frost with the amazing frosting (recipe above) and then dust with coconut shavings for garnish. Would also be great with a berry-flavored frosting for a little bit of tartness!

Tuesday, December 10, 2013

Miso-Charred Eggplant over Asian Giant Couscous Salad

This sauce/marinade is possibly one of the best I have ever had. It's great on this dish but it's also great as a sauce or drizzle on almost anything. I'm obsessed!

Miso-Charred Eggplant with Asian Giant Couscous Salad

Ingredients for eggplant/sauce:
-2 medium purple eggplants
-3-4 tbsp. sesame oil
-4 tbsp. dark miso paste
-3 tbsp. sugar
-2 tbsp. soy sauce
-4 tbsp. rice vinegar
-2 cloves garlic, finely chopped or even ground into a paste
-2-3 tsp. Sriracha or sambal oelek chili sauce
-2 scallions, finely chopped

Ingredients for couscous salad:
-1 package giant Israeli couscous (or regular couscous if you prefer)
-1 tbsp. lime juice
-2 tbsp. sesame oil
-1 tbsp. rice vinegar
-1/2 tsp. ginger powder
-2 scallions, chopped
-handful of snow peas

Method:
First, make the couscous according to package directions. Drain and set into a bowl. While it's still warm, whisk together (or shake in a jar until emulsified) the other ingtedients for the couscous salad - lime juice, sesame oil, rice vinegar, and ginger powder. Pour over the couscous and toss in the scallions. Boil up some water, throw the snow peas in for 3-4 minutes until bright green and a little soft but still crisp, and then drain. Run the peas under cold water, then toss them in with the couscous. Set that aside.

Meanwhile, heat the sesame oil for the eggplant in a frying pan (large) over medium heat. Cut the eggplants in half lengthwise, and then score each one diagonally (crosshatch in a diamond pattern) with a sharp knife (do not cut the skin, just the flesh) with cuts about 1" apart. Once the oil is hot, place 2 of the eggplant halves flesh-side down into the frying pan and cook for 4-5 minutes. Then turn them over and cook for 2-3 minutes more on the skin side. Do this with the other 2 halves next. Set all 4 halves flesh-side up in an oven-safe dish and set aside.

Preheat your broiler to the top heat. In a bowl, whisk together the ingredients for the miso marinade (miso paste, sugar, soy sauce, rice vinegar, garlic, chili sauce). Spoon the marinade thickly over the eggplant halves then put in the oven under the broiler. Watch it carefully - they should probably only be in there for about 5-6 minutes, until the eggplants look a little softer and the marinade is bubbling but NOT burned on top of them. Remove from oven.

Plate any way you want - I piled some couscous salad on the plate and laid eggplant halves on top, then topped with more sliced scallions. I saved some marinade to use as extra topping sauce as well. Enjoy! 

Monday, December 9, 2013

Amazing Shortbread-Chocolate Squares with Pecans and Coconut

These shortbread-chocolate squares are so easy to make and absolutely delicious. You can substitute any topping you want on top - any kind of nut, or even crushed toffee or M&Ms, etc etc.

Shortbread-Chocolate Squares

Ingredients:
-1/2 cup margarine
-2/3 cup brown sugar
-1/4 tsp. vanilla
-1 1/3 cups flour
-1 cup dark chocolate chips
-topping of your choice! (I used about 1/2 cup shredded coconut and 1/2 cup crushed pecans)

Method:

Preheat oven to 350F and prepare a square pan (I used 8"x8") with a parchment paper lining.

Cream the sugar and margerine with an electric mixer, then add the vanilla. Mix in the flour in small batches until it's completely incorporated. Press the dough with your fingers into the pan, making sure it's fairly even and tightly "packed" in. Bake about 15 minutes or until it's firm and golden/tan. Remove from oven.

Spread the chocolate chips over the shortbread and, as they melt, spread around with a spatula. Put the pan back in the oven for about 30 seconds until they're completely melted. Sprinkle your topping of choice all over and put in the fridge to cool and harden. When the chocolate is completely set, remove by pulling the parchment paper out of the pan. Place the block on a cutting board and, using a chef's knife, cut into squares. Delish!


Tuesday, November 12, 2013

The Best Coconut Frosting In The World, Period.

This week I made a dark chocolate layer cake with coconut frosting. The cake itself was good but not GREAT (which is why I am going to tweak the recipe a bit and try again before I post it) but the frosting was to die for. So I thought I'd go ahead and post this recipe - it would be great on cupcakes or cake or cookie sandwiches or... in low moments... just by itself. :)

Best Coconut Frosting EVER

Ingredients:
-3 cups powdered sugar
-1 cup coconut oil (unrefined, meaning it is solid at room temperature)
-1 tsp. vanilla
-2-6 tbsp. coconut milk

Method:
Using a hand mixer, mix the coconut oil in a large bowl until it's smooth. Then, in 1/2 cup increments, add 1 full cup of powdered sugar while mixing on low speed. You might need to slowly turn the speed of the mixer up to fully blend once you're confident the powder won't go everywhere. Then add 1 tbsp. of the coconut milk and the vanilla, and keep blending. Continue to add the sugar slowly, alternating with 1 tbsp. coconut milk at a time, until the consistency is how you like it.

 

Tuesday, November 5, 2013

Thai Butternut Squash and Coconut Soup with Cilantro

This one is probably my new favorite soup EVER. And, it can be made much spicier than the recipe here - it is warming and thick and very filling. It's much easier if you already have some butternut squash roasted and on hand, but if not you can roast a squash on 425F for about 35 minutes and scoop out as much pulp as you need!

Thai Butternut Squash and Coconut Soup with Cilantro

Ingredients:
-4 cups butternut squash puree
-2 cups vegetable broth
-2 tsp. peanut oil
-1 large yellow onion, finely chopped
-2 cloves garlic, minced
-1 tsp. minced ginger
-1 red bell pepper, finely chopped
-1 can coconut milk
-2 tbsp. red curry paste
-1/2 cup natural creamy peanut butter
-1 tbsp. brown sugar
-2 tsp. soy sauce
-2 tbsp. lime juice
-1/3 cup finely chopped cilantro
-Sriracha or sambal oelek chili paste for serving

Method:
In a blender, combine the squash and the vegetable broth until blended and smooth. Pour into a large soup pot and heat on low, stirring occasionally. 

In a large frying pan or wok, heat the peanut oil over medium heat and then add the chopped onion. Stir until it's browning a bit, about 8-10 minutes. Then add the garlic, ginger, and bell pepper and stir another minute or two. Add the coconut milk and stir to combine. Once it's hot, add the curry paste and peanut butter and stir until combined. Then add the brown sugar and soy sauce.
Coconut-pepper-onion mix, before it's added to the squash

Slowly pour the coconut-pepper mix into the soup pot where your squash mix is simmering. Stir to combine and let simmer for about 30 minutes. Add the lime juice and chopped cilantro and let simmer another 15 minutes.

Pour into bowls and serve with chili sauce of your choice!



Monday, November 4, 2013

Butternut Squash Alfredo with Sage

I tried (and slightly tweaked) this recipe by Isa Chandra Moskowitz this weekend and highly recommend it! It's fantastic for when you're feeling the need for a creamy pasta but don't want the calories of a cream or oil based sauce. You can find the original here:
http://www.theppk.com/2012/10/roasted-butternut-alfredo/

Butternut Squash Alfredo with Sage

-1 pound of your favorite pasta (I used little shells) 

Ingredients for sauce (in blender):
- 1 1/2 cups roasted butternut squash (I roasted a butternut squash cut in half lengthwise then cut again widthwise, after scooping out the seeds, on 425F for about 40 minutes until it was very soft. Then I let it cool and scooped out the flesh. I had 5 1/2 cups total and saved the rest for soup or something else later this week!)
-1/2 cup of cashews (soaked for at least 2 hours)
-1 1/2 cups vegetable broth
-2 tbsp dark and flavorful miso

-3 tbsp nutritional yeast
-1/2 tbsp fresh lemon juice


Ingredients for sauce (in saute pan):
-1 tbsp olive oil
-1 medium red onion, thinly sliced
-3 cloves garlic, minced
-1 tsp dry sage

-1/2 tsp cayenne pepper
-3/4 cup dry white wine
-fresh black pepper, to taste
-1/4 tsp salt, or to taste


Method:
Blend the drained cashews along with the vegetable broth until very, very smooth in a blender of food processor. Make sure it's not grainy. It took me about 2 minutes of high powered blending. Then add the squash, miso, yeast and lemon juice and blend well. You might need to use a spatula to scrape down the sides and re-blend.

Meanwhile, cook the pasta per package directions.

In a large saute pan, heat the olive oil over medium heat, then add the onions and cook until they are slightly carmelized (about 8 minutes). Then add the garlic and stir for about a minute. Then add the sage, cayenne, pepper and salt and stir another minute. Then increase heat to high, pour in the wine, and stir for a few minutes until it comes to a boil and then reduces a little bit. Reduce heat to low, pour in butternut squash mixture, and stir to combine. Once combined and heated through, taste to see whether you need to add salt, pepper or more cayenne (if you like a little more heat). Then pour over your drained pasta and serve!

Monday, September 30, 2013

Smoky Chipotle 4-Bean Chili

You can make this chili as spicy (or not) as you like by adjusting the chili powder and fresh chili peppers. Try to keep the chipotle powder though as it adds great dimension!

Smoky Chipotle 4-Bean Chili

Ingredients:

-2 tbsp. veg. oil
-1 white onion, roughly chopped
-2 red onions, roughly chopped
-1 lb. ground meat substitute (optional)
-3 cloves minced garlic
-1 cup water with 2 cubes vegetable boullion dissolved in it
-1 bottle of your favorite dark beer
-1 cup strong coffee or espresso
-1 can (14.5 oz.) of diced tomatoes
-6-10 oz. tomato paste
-1/3 cup brown sugar
-1 tbsp. coriander
-1 tbsp. cumin
-1 tbsp. cocoa powder
-1 tsp. ancho chili powder
-1 tsp. cayenne pepper
-1 tsp. salt
-2 tsp. oregano
-3 small green serrano peppers or hot red chilies, chopped very small (adjust to taste)
-2 cans red kidney beans
-1 can white kidney beans
-2 cans pinto beans
-1 can black beans

Method:
 
In a very large pot on medium heat, put chopped onions, vegetable oil, garlic, and meat substitute (if using). Add boullion, beer, espresso, tomatoes, and tomato paste and simmer until hot.

Add brown sugar, spices, peppers, red kidney beans, and black beans. Lower heat to low/med and simmer for 60-90 minutes.

Add pinto beans and white kidney beans and simmer for an additional 30 minutes. Serve with fresh chopped onion if desired.


Monday, September 23, 2013

Coconut Rum-Chocolate Muffins

This recipe makes about 25-28 rich, very chocolate-y muffins. The rum keeps everything super moist and delicious!

Coconut Rum-Chocolate Muffins

Ingredients:
-3 cups flour
-1 2/3 cup sugar
-2 cups shredded coconut
-6 tbsp. cocoa powder (unsweetened)
-4 tsp. baking powder
-1/2 tsp. salt
-1/2 tsp. cinnamon
-1/2 cup coconut oil
-2 tbsp. vinegar
-3/4 cup coconut rum
-1 3/4 cups soy milk (or oat or rice)
-2 tsp. vanilla

Method:
Preheat the oven to 350F and prep a muffin tin with liners. In a medium sized bowl, mix the flour, cocoa powder, salt, cinnamon and baking powder to combine. Add the coconut.

In a large bowl, mix the oil, rum, milk, vinegar and vanilla. Add the sugar and whisk to combine. Add the dry ingredients to the wet, mixing until combined.

Spoon batter into the prepared muffin tin (3/4 full). Bake for 20-25 minutes or until a toothpick comes out clean.

Friday, September 20, 2013

Mini Coconut Cream Pies

These mini cream pies could also be made as a full-sized pie.  I just like the mini versions so I can bring some to the office, etc. They turned out great and are so much better for you than regular cream pies! Even my very carnivorous testers raved about them.

Mini Coconut Cream Pies
 
Ingredients for filling:
-6 ounces soft silken tofu
-1/3 cup sugar
-5 tablespoons cornstarch
-1 can ounces coconut milk
-1 teaspoon vanilla
-1/2 cup shredded coconut 
-dark chocolate pieces or flakes, for garnish (if desired)
Ingredients for crust:
-1 1/2 cups graham cracker or cookie crumbs (I used oat cookies and ran them through the food processor to get crumbs)
-1 tbsp. sugar
-1/4 cup melted margarine or vegan butter
Method:
Preheat oven to 350F. Combine graham cracker crumbs, sugar and vegan butter and mix with a spatula or your hands. Then gently pat the crust into muffin tins or one big pie pan. I made mine fairly thick. Make sure there are no empty spots. Put it in the oven and bake for about 10 minutes. Remove and cool.
Meanwhile, blend the tofu in a food processor until creamy with no lumps. Set aside. In a saucepan over medium heat, whisk together the cornstarch and sugar until combined then slowly pour in the coconut milk. Whisk continuously until it has thickened quite a bit. Then add in the tofu, vanilla, and coconut. Keep whisking a bit more over lower heat until you get your desired consistency. Note that once you chill it, it will become even thicker, so if you you like a pudding-y pie, don't keep it on the stove until it's too thick. 

Once the pie crusts have cooled, spoon the filling into them to the top and chill in the fridge. Remove from the fridge about 30 min before serving. Enjoy!


Monday, September 2, 2013

Dark Chocolate Mousse with Raspberries

This mousse is so deep and rich you almost need the berries to counteract the richness of the chocolate. Enjoy!

Dark Chocolate Mousse with Raspberries
(yields 2 generous portions)


Ingredients:
-1 avocado
-1 small overly ripe (or as ripe as you can find) banana
-1/4 cup maple syrup
-1/2 cup dark unsweetened cocoa powder
-2-4 tbsp. soy (or other non dairy) milk
-raspberries (or berry of your choice) for topping





Method:
Mix everything but the raspberries and soy milk in a food processor until very, very smooth. Mine was pretty thick before the milk, so I added one tbsp at a time until I got the consistency I wanted. Spoon into serving dishes, top with berries, and put in the fridge until you're ready to serve! (Can also be served immediately.)

Wednesday, August 28, 2013

Banana-Chocolate Chip Squares with Walnuts (Sugar Free!)

These squares have no sugar added but if you use ripe or over-ripe bananas they will definitely be sweet enough (..."No thank you, Turkish... I'm sweet enough." http://www.youtube.com/watch?v=54GJA83JFI4)

Sugarfree Banana-Chocolate Chip Squares with Walnuts

Ingredients:
-1 1/2 cups flour
-1/2 tsp. baking soda
-1/2 tsp. baking powder
-1/2 tsp. salt
-2 large ripe bananas, mashed
-5 tbsp. coconut oil 

-3/4 cup cold water
-1 tsp. vanilla
-1/2 cup dark chocolate chips
-1/2 cup walnuts


Method:

Preheat oven to 350F and grease a 9x9 square cake pan with soy butter. Set aside.

In a bowl, mix flour, baking soda, baking powder, and salt. In a separate bowl, mash bananas and stir in oil, water, and vanilla until blended. Make a well in dry ingredients and pour in wet mixture. Stir until just blended. Fold in in chocolate chips and walnuts. Pour into pan and bake 30 min, or until toothpick comes out clean.

Baked Sweet Potato Fries with Citrus-Chipotle Aioli

Sweet potatoes are so good for you and so easy to bake with! These are a great snack and the dip is fantastic and flavorful.

Baked Sweet Potato Fries with Citrus-Chipotle Aioli

Ingredients:
-3 medium sweet potatoes, washed but skin on
-1 1/2 tbsp. olive oil
-freshly ground pepper, to taste
-sea salt

Ingredients for aioli:
-1/3 cup tahini
-1/3 cup water
-1/4 cup nutritional yeast
-3 tbsp. lemon juice
-1 clove garlic
-1/2 tsp. olive oil
-3/4 tsp. salt
-2 chipotle peppers in adobo sauce (canned)

Method:
Preheat oven to 400F. Cut potatoes into fry-size slices (about 1/2" width) and put in a bowl with olive oil, pepper and salt and toss with your hands. Spread out on a baking sheet in a single layer and bake for 10-12 minutes. Then flip them and bake for another 10 minutes (or until desired done-ness). I like mine a little well done.

For aioli, put all ingredients into a blender or food processor and blend extremely well, making sure there are no lumps. You might have to scrape down the sides with a spatula if the tahini sticks.

Monday, August 26, 2013

Lime-Jalapeno Guacamole

This is one of the best guacamoles I have ever had - but fair warning, it's only good if you like lime!!

Lime-Jalapeno Guacamole

Ingredients:
-3 medium avocados, ripe - peeled and chopped
-1 medium vine-ripened tomato, seeded and diced
-1/4 cup yellow onion, finely diced
-1/4 cup pickled jalapenos (I used from a jar), coarsely chopped
-1/4 cup fresh cilantro, chopped
-2 limes, squeezed and juice reserved
-2/3 tsp salt

Method:
Mix the onion, cilantro, jalapenos and salt in a medium-sized bowl. Pour the lime juice over the mix and using a fork or muddler, muddle the ingredients until well combined and slightly crushed. Let this sit for about 5-10 minutes.

After allowing the mix to sit, add in the chopped avocado and stir with a fork until you get the chunky consistency you prefer. Then fold in the diced tomato.

Bonus: Because there is so much lime juice, the guac will keep the fresh green color for a WHILE. No browning!

Thursday, August 22, 2013

Vegan Chipotle Taco Lasagna

Though I do get cravings for cheesy dishes sometimes, I try to make cashew cheese or some other creamy topping (creamy tahini sauce, avocado-based sauce, etc.) rather than buy vegan cheese to melt, because vegan cheese so often is made mostly of oil and still full of additives and/or chemicals to replicate the texture of real cheese. So this recipe was a little experiment with "cheese" sauce and it was fantastic!! Multiple steps but would be great made in advance for a dinner party so when your guests arrive you can just pop it in the oven. This recipe is adapted from Natalie Slater.

Vegan Chipotle Taco Lasagna

Lasagna before last layer of tortillas and baking
Ingredients for the filling/construction:
-2 tsp. olive oil
-1 lb. button mushrooms, stemmed and chopped
-2 cloves garlic, minced
-1/2 tsp. salt
-freshly ground pepper
-6-8 soft tortillas
-12-16 oz. of your favorite salsa
-Chalupa chipotle sauce, or Tabasco chipotle sauce 

Ingredients for chipotle "cheese" sauce:
-1 1/2 tsp. salt
-2 cups warm water
-1/4 cup raw cashews
-1 cup nutritional yeast
-2 chipotle peppers in adobo sauce, diced (I get this in a can in the Mexican area of the grocery store)
-2 tbsp. cornstarch
-1 tbsp. freshly squeezed lemon juice
-1/2 tsp. onion powder
-3/4 tsp. garlic powder
-3 cans of black beans (drained and rinsed)
-2 cans of corn, drained

To top:
-diced red onion
-guacamole (recipe to follow in another post!)
-sliced black olives (optional)

Mushrooms cooking with garlic
Method:
1st step: One hour before you prepare! Mix the salt and warm water until salt is dissolved, then add cashews and soak for 1 hour!

Preheat oven to 400F. Heat olive oil in a skillet over med-high heat and once it's hot, throw in mushrooms. Cook about 6-8 minutes until browned, then add garlic, salt and pepper. Mix for 1-2 more minutes then remove from heat.

Cheese sauce thickening

In a food processor, blend the soaked cashews with the soaking water, yeast, peppers, cornstarch, lemon juice and onion and garlic powders until VERY smooth. Then transfer to a saucepan and over medium heat whisk until thickened (about 10 minutes). (Do try to whisk almost constantly so it doesn't burn.) Remove from heat.


In a very large bowl, mix the mushrooms, cheese sauce, beans and corn. Set aside.





First layer of tortillas on the sals
Pour about 1/3 of the salsa into the bottom of a 9x13" Pyrex lasagna dish. Then set down one layer of tortillas (cutting if necessary, like lasagna noodles). Then spoon about 1/3 of the mushroom/bean/cheese/corn mixture on top and sprinle with a few drops of Chalupa sauce. Then spoon about 1/3 of the remaining salsa on, followed by another tortilla layer. Then another cheese/bean layer, Chalupa and salsa, tortillas, etc. The top should be a layer of tortillas.

Put it in the oven and cook about about 20-25 minutes, until the tortillas on top are browned and the juices are bubbling. Remove from oven and let sit for about 5-10 minutes, then cut and serve like lasagna. Top with onions, olives, more Chalupa, and guacamole if desired.





 
 
 

Dark Chocolate-Blackberry Cupcakes

I adapted this recipe from a non-vegan one and also changed it a bit because I had blackberries and blackberry liqueur instead of what it originally called for (Chambord). The jam somehow makes these cupcakes so insanely moist; absolutely delicious.

Deep Chocolate-Blackberry Cupcakes

Ingredients:
-1 cup flour
-1/2 cup unsweetened dark cocoa powder
-1/2 tsp. baking powder
-1/2 tsp. baking soda
-1/2 tsp. salt
-1/2 cup vegan butter
-3/4 cup sugar
-1 tsp. vanilla
-1 egg substitute
-3/4 cup soy/almond/oat milk (your choice)
-3 tbsp. blackberry jam
-3 tsp. blackberry liqueur 

Ingredients for frosting:
-1/2 cup vegan butter
-5 tbsp. unsweetened dark cocoa powder
-1 lb. powdered sugar
-1 tsp. vanilla
-1/4 cup soy/almond/oat milk
-1/8 cup blackberry liqueur

Method:

Mix flour, cocoa, baking powder, soda, and salt. In a separate bowl, cream vegan butter and sugar until light and fluffy; reduce speed to low and add vanilla and egg substitute. Add milk substitute and flour mixture alternately while still mixing. Fold in jam and liqueur. Pour into lined cupcake tin and bake at 350F for 20-25 minutes, or until toothpick comes out clean.

For the frosting:
In a saucepan, melt vegan butter at a low temp. In another bowl, mix cocoa powder and sugar. Add the melted butter, vanilla, and milk substitute and beat at low speed. Mix in the liqueur. Frost (cooled) cupcakes GENEROUSLY!