So as usual, I was feeling the need to bake, and not the need to spend money, so I spent a good chunk of time today rummaging around the kitchen, trying to put ingredients together to concoct something delicious. Out came...banana bread! This bread is moist and sweet, with lots of goodies on the inside if you add in the chocolate chips and walnuts.
Ingredients
•3 very ripe bananas
•1/2 C vegan butter
•1 C sugar
•1 t molasses
•2 C flour
•1 t cinnamon
•1/2 allspice
•1/2 t baking soda
•1/2 t salt
•1 t vanilla
•1/4 C non-dairy milk of your choice
•1/2 C chocolate chips
•1/2 C walnuts
*The walnuts and chocolate chips in this recipe are easily emitted for taste preferences. But this bread wouldn't be the same without 'em!
Directions
Preheat oven to 350˚F. Cream butter, sugar and molasses together in a large bowl. Mash bananas, and add the bananas, vanilla, and milk to the bowl. In a separate bowl, combine all dry ingredients except chocolate chips and walnuts. Gradually add the dry ingredients to the wet ones, and mix well. Add in chocolate chips and walnuts if desired, mix well. Pour into two small greased loaf pans, or one 9" round cake pan, and bake for approximately 45 minutes to an hour.
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Sunday, October 9, 2011
Thursday, October 6, 2011
Summer Camp, Feminism, and Apple Strudel
Well hey team!
It's been a while, huh? Since I've written at least, but not since I've baked, of course! Minus the nine weeks I spent working at the best summer camp in the whole wide world, I've been a baking fiend since school got out in May. I've also left my lover, Vegetarian, and moved on to the freshly handsome Vegan, but sometimes we call him Plant-Based Diet since I'm a real fan of honey. Needless to say, the transition has pushed me and challenged me in the best ways in terms of baking, and done much for me in the way of cooking as well. And I can't wait to share all of my culinary discoveries and experiments with all of you!
So speaking of sharing these recipes with you, I just realized I haven't even apologized for disappearing for four months. I am so sorry! Things have been wacky in the life of this new vegan and are just starting to settle down. I was taking a summer class and had no internet for a month, then went to HVC and of course, had no internet in the North Cascadian wilderness, and then came back for RA training, where I was broke and they fed us for free, leaving me not a whole lot in the way of baking supplies and ingredients needed. Last block I took Advanced Drawing, which screwed with my sleep hours like none other, and on top of that attended Choice USA's Annual Membership Conference on reproductive justice, where I met Gloria Steinem and saw incredible art installations with my friend Erin. But at last I have caught up on sleep and am fully thrown into block two: Feminist Research Methods. Well. I will stop discussing my life and continue on to what's really important here: apple strudel!
Fall always brings about cooking with apples, and this crisp pastry roll filled with fruit seemed like the perfect way to start off the season.
Ingredients
For the pastry:
•1 C vegan butter (2 sticks, and I recommend Earth balance)
•1 C silken tofu
•4 T agave syrup
•1 t vanilla extract
•large pinch of salt
•2 1/4 C flour
•1 t cinnamon plus 1 t sugar, mixed (for dusting just before baking)
For the filling:
•2-3 apples (I prefer to use Granny Smiths when I bake)
•3 T raisins
•3 T agave syrup
•1-2 t cinnamon
•4 T jam (I used strawberry because that's what I had in the house, but I would think an apricot or peach jam would be best here)
*You could also add in 1/2 C or 1 C of chopped pecans or walnuts, but I opted out as one of my roommates is allergic
Directions
Making the pastry: Beat the butter until fluffy, and then beat in tofu, agave syrup, vanilla, and salt. Gradually add the flour, stirring it in until you have reached a soft dough. Wrap in plastic wrap, and chill for at least 2 hours, or until needed.
Making the filling: Core and chop the apples (peeling not necessary). Place in a bowl, and add the rest of the filling ingredients. Combine well.
Putting it all together: Preheat oven to 350˚F. Divide dough into two or three parts, and the filling into the same number of equal parts as well. Working on a lightly floured work surface or parchment, roll one part of the dough out into a rectangle approximately 18 by 12 inches. If you have halved the dough, your rectangle will be bigger, but go for the same dimensions on a larger scale. Spread one part of the filling over the pastry, leaving about 3/4" to 1" on the edges. Roll up pastry to enclose the filling, and transfer, seam-side down, to a baking sheet lined with parchment. Repeat with the rest of the dough and filling. Dust with cinnamon sugar mixture, and bake for 20-25 minutes.
Voila! Enjoy, everyone. And I am back in the blogging saddle!
It's been a while, huh? Since I've written at least, but not since I've baked, of course! Minus the nine weeks I spent working at the best summer camp in the whole wide world, I've been a baking fiend since school got out in May. I've also left my lover, Vegetarian, and moved on to the freshly handsome Vegan, but sometimes we call him Plant-Based Diet since I'm a real fan of honey. Needless to say, the transition has pushed me and challenged me in the best ways in terms of baking, and done much for me in the way of cooking as well. And I can't wait to share all of my culinary discoveries and experiments with all of you!
So speaking of sharing these recipes with you, I just realized I haven't even apologized for disappearing for four months. I am so sorry! Things have been wacky in the life of this new vegan and are just starting to settle down. I was taking a summer class and had no internet for a month, then went to HVC and of course, had no internet in the North Cascadian wilderness, and then came back for RA training, where I was broke and they fed us for free, leaving me not a whole lot in the way of baking supplies and ingredients needed. Last block I took Advanced Drawing, which screwed with my sleep hours like none other, and on top of that attended Choice USA's Annual Membership Conference on reproductive justice, where I met Gloria Steinem and saw incredible art installations with my friend Erin. But at last I have caught up on sleep and am fully thrown into block two: Feminist Research Methods. Well. I will stop discussing my life and continue on to what's really important here: apple strudel!
Fall always brings about cooking with apples, and this crisp pastry roll filled with fruit seemed like the perfect way to start off the season.
Ingredients
For the pastry:
•1 C vegan butter (2 sticks, and I recommend Earth balance)
•1 C silken tofu
•4 T agave syrup
•1 t vanilla extract
•large pinch of salt
•2 1/4 C flour
•1 t cinnamon plus 1 t sugar, mixed (for dusting just before baking)
For the filling:
•2-3 apples (I prefer to use Granny Smiths when I bake)
•3 T raisins
•3 T agave syrup
•1-2 t cinnamon
•4 T jam (I used strawberry because that's what I had in the house, but I would think an apricot or peach jam would be best here)
*You could also add in 1/2 C or 1 C of chopped pecans or walnuts, but I opted out as one of my roommates is allergic
Directions
Making the pastry: Beat the butter until fluffy, and then beat in tofu, agave syrup, vanilla, and salt. Gradually add the flour, stirring it in until you have reached a soft dough. Wrap in plastic wrap, and chill for at least 2 hours, or until needed.
Making the filling: Core and chop the apples (peeling not necessary). Place in a bowl, and add the rest of the filling ingredients. Combine well.
Putting it all together: Preheat oven to 350˚F. Divide dough into two or three parts, and the filling into the same number of equal parts as well. Working on a lightly floured work surface or parchment, roll one part of the dough out into a rectangle approximately 18 by 12 inches. If you have halved the dough, your rectangle will be bigger, but go for the same dimensions on a larger scale. Spread one part of the filling over the pastry, leaving about 3/4" to 1" on the edges. Roll up pastry to enclose the filling, and transfer, seam-side down, to a baking sheet lined with parchment. Repeat with the rest of the dough and filling. Dust with cinnamon sugar mixture, and bake for 20-25 minutes.
Voila! Enjoy, everyone. And I am back in the blogging saddle!
Thursday, December 9, 2010
Basic bread and cinnamon rolls
With lots of help from Clara, we made cinnamon rolls before the staff meeting Tuesday! No pictures...they all got eaten too fast to document their beauty. Same with the whole wheat bread I baked yesterday. I took it to FemCo's holiday potluck/carol sing and it was devoured!
Basic whole wheat bread
Adapted from Clara's original recipe and Made From Scratch by Jenna Wogenrich.
Ingredients
•2 C warm water
•2 1/4 t (or one packet) active dry yeast
•1 T sugar
•1 T oil
•1 t salt
•3-4 C whole wheat flour
•1-2 C white flour
•1/2 cup oats (optional)
•1-2 T melted butter
Directions
For the dough. Pour warm water into a mixing bowl. Pour in the yeast and stir gently until the water is murky. Then add the sugar and wait a few minutes to let the yeast activate. Add 1-2 cups of flour (either type, or one cup of each), and the oil and salt, and mix well. Then add the rest of the flour, and the oats if you are using them, one cup at a time until your dough is only slightly sticky.
To knead... On a floured counter top and with floured hands, push down the dough with your fists. Fold the dough towards you and push it down again. Don't be afraid to really work it! Continue kneading and folding until you can stretch the dough without tearing it.
Letting the dough rise. You can just put the dough back in the mixing bowl for this step. Give the dough a light coat of vegetable oil by pouring a little onto the top of the dough, then spreading and coating it with your hands. Make sure you cover it completely so it won't stick to the bowl. Then cover the mixing bowl tightly with plastic wrap or a slightly damp cloth. Let rise for at least an hour.
Deflating and shaping the dough. When the dough has doubled in size, come back to it and punch it down a couple of times to release the gas and air bubbles that have built up inside the dough. Now is a great time to shape the dough. You can use a greased loaf pan or cookie sheet. Get creative! You can make a braided loaf, rolls, or just a simple long loaf. Once you have shaped the loaves and placed them in your pans, over once again with a damp cloth. Now, let the dough rise a second time, for at least half an hour, or until doubled in size again.
Baking the bread. Preheat oven to 350˚F. Uncover and bake for 30-35 minutes, until slightly browned on top. I brushed my loaf with melted butter before baking, which adds great flavor to the bread. You could also brush with fresh garlic and melted butter, or a different flavoring agent of your choice!
For cinnamon rolls: prepare the dough as stated above. When it is time to shape the dough, divide in half and roll each half out into a nice, long rectangle. Cover each rectangle with small chunks of butter (about 1/2 cup was enough for half of the dough) and a mixture of 3/4 C brown sugar and 1 T cinnamon. Roll lengthwise, and cut into 1 or 2 inch rounds. Place into a greased 8x8 baking pan. Sprinkle top with more brown sugar and cinnamon, mixed. Bake for 30 minutes at 350˚F.
Enjoy!
Basic whole wheat bread
Adapted from Clara's original recipe and Made From Scratch by Jenna Wogenrich.
Ingredients
•2 C warm water
•2 1/4 t (or one packet) active dry yeast
•1 T sugar
•1 T oil
•1 t salt
•3-4 C whole wheat flour
•1-2 C white flour
•1/2 cup oats (optional)
•1-2 T melted butter
Directions
For the dough. Pour warm water into a mixing bowl. Pour in the yeast and stir gently until the water is murky. Then add the sugar and wait a few minutes to let the yeast activate. Add 1-2 cups of flour (either type, or one cup of each), and the oil and salt, and mix well. Then add the rest of the flour, and the oats if you are using them, one cup at a time until your dough is only slightly sticky.
To knead... On a floured counter top and with floured hands, push down the dough with your fists. Fold the dough towards you and push it down again. Don't be afraid to really work it! Continue kneading and folding until you can stretch the dough without tearing it.
Letting the dough rise. You can just put the dough back in the mixing bowl for this step. Give the dough a light coat of vegetable oil by pouring a little onto the top of the dough, then spreading and coating it with your hands. Make sure you cover it completely so it won't stick to the bowl. Then cover the mixing bowl tightly with plastic wrap or a slightly damp cloth. Let rise for at least an hour.
Deflating and shaping the dough. When the dough has doubled in size, come back to it and punch it down a couple of times to release the gas and air bubbles that have built up inside the dough. Now is a great time to shape the dough. You can use a greased loaf pan or cookie sheet. Get creative! You can make a braided loaf, rolls, or just a simple long loaf. Once you have shaped the loaves and placed them in your pans, over once again with a damp cloth. Now, let the dough rise a second time, for at least half an hour, or until doubled in size again.
Baking the bread. Preheat oven to 350˚F. Uncover and bake for 30-35 minutes, until slightly browned on top. I brushed my loaf with melted butter before baking, which adds great flavor to the bread. You could also brush with fresh garlic and melted butter, or a different flavoring agent of your choice!
For cinnamon rolls: prepare the dough as stated above. When it is time to shape the dough, divide in half and roll each half out into a nice, long rectangle. Cover each rectangle with small chunks of butter (about 1/2 cup was enough for half of the dough) and a mixture of 3/4 C brown sugar and 1 T cinnamon. Roll lengthwise, and cut into 1 or 2 inch rounds. Place into a greased 8x8 baking pan. Sprinkle top with more brown sugar and cinnamon, mixed. Bake for 30 minutes at 350˚F.
Enjoy!
Thursday, December 2, 2010
Evan's Awesome Eggs Benedict. (Guest written!)
I awoke in a daze with my stomach growling. I yelled my usual, “MOM...MOOOOM!” No answer. She was at work and it looked like I was on my own for breakfast. In the pantry all I saw was pathetic, cold cereal. The fridge looked just as barren at first glance. I just barely noticed the English muffins out of the corner of my eye. They reminded me of my favorite breakfast dish, Eggs Benedict. I could almost taste them as I sat, wishing I could cook. And it hit me, cooking can't be that hard; I had watched Rachael Ray do it countless times. Thus, Evan's Awesome Eggs Benedict was born.
Ingredients
2 eggs
2 slices of veggie ham*
1 English muffin, sliced
Hollandaise sauce
Directions
The first and most important thing to do is to man up**. After this, boil a pot of water that is about ¾ full. Then, turn down the burner so the water is just below the boiling point. If the water is too violent it will rip apart the egg. Once the water is at this point, stir the water CLOCKWISE; this is vital. If done correctly there will be a small whirlpool. Crack an egg and drop it directly into the center of the whirlpool. Let the egg cook for 1-2 minutes. Repeat one time. This is where step one comes into play. While poaching the eggs, you must also toast the English muffin and fry up the ham. This might sound overwhelming, but not if you followed step one. Place the toasted English muffin halves on your plate, place the pieces of ham on top of the muffins, followed by the poached eggs. Finally, drizzle Hollandaise sauce over everything.
*Evan's original recipe calls for ham, but for the purposes of this blog this recipe has been edited to be veggie-friendly. In place of ham, I would recommend slices of veggie ham or tomatoes.
**Evan also consistently likes to make fun of the fact that I am a FemGen major, hence the usage of this term.
Note: I intend to make Eggs Benedict while I'm home for winter break in a few weeks. I'll let you know how mine turns out, and include directions for the Hollandaise!
2 eggs
2 slices of veggie ham*
1 English muffin, sliced
Hollandaise sauce
Directions
The first and most important thing to do is to man up**. After this, boil a pot of water that is about ¾ full. Then, turn down the burner so the water is just below the boiling point. If the water is too violent it will rip apart the egg. Once the water is at this point, stir the water CLOCKWISE; this is vital. If done correctly there will be a small whirlpool. Crack an egg and drop it directly into the center of the whirlpool. Let the egg cook for 1-2 minutes. Repeat one time. This is where step one comes into play. While poaching the eggs, you must also toast the English muffin and fry up the ham. This might sound overwhelming, but not if you followed step one. Place the toasted English muffin halves on your plate, place the pieces of ham on top of the muffins, followed by the poached eggs. Finally, drizzle Hollandaise sauce over everything.
*Evan's original recipe calls for ham, but for the purposes of this blog this recipe has been edited to be veggie-friendly. In place of ham, I would recommend slices of veggie ham or tomatoes.
**Evan also consistently likes to make fun of the fact that I am a FemGen major, hence the usage of this term.
Note: I intend to make Eggs Benedict while I'm home for winter break in a few weeks. I'll let you know how mine turns out, and include directions for the Hollandaise!
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