• 23rd November
    2012
  • 23
What’s Thanksgiving without the Pumpkin Pie?  And I made the whole thing from scratch unless canned pureed pumpkin doesn’t count…  Anyway, here’s the recipe.   
First, make a Basic Pie Crust
Ingredients:
2 cups of flour
1 tsp salt
1/4 cup cold water
3/4 cup vegetable shortening
Directions:
1) Combine the flour and salt.  Take about 1/3 cup of the flour and mix it with cold water.
2) Cut the vegetable shortening into the remainder of the flour until it’s crumbly.  Add the flour and water and mix until the dough is formed.  I like to use my hands at this point.
3) Roll onto a lightly floured surface to about 1/4 inch thickness or press directly into pan.
Next, the Pumpkin Pie Filling
Ingredients:
15-oz of pureed pumpkin
1 cup plain nondairy milk (I used almond)
3/4 cup sugar
3 tbsp cornstarch
1 tsp cinnamon
1/2 tsp salt
Directions:
1) Preheat oven to 350 degrees.
2) Combine pumpkin, non-dairy milk, sugar, cornstarch, cinnamon, and salt in a large bowl and mix well with an electric mixer.
3) Pour into unbaked pie crust and bake for 60 min.  
4) Cool on a cooling rack, then refridgerate for several hours or overnight so that it will firm up.
And don’t forget the Whipped Topping
Ingredients:
1 can of full-fat coconut milk
1/3 cup powdered sugar
Directions:
1) Chill coconut milk in refridgerator from 4-12 hours.
2) Open cans of coconut milk and try not to stir or shake the contents inside.  Carefully scoop the top, thick part of the coconut milk out and discard the remaining coconut liquid/water.
3) Place the coconut cream in a medium mixing bowl and add the powdered sugar.
4) Whisk until smooth and refrigerate up to 4 hours before serving.  
Happy Thanksgiving Everyone!  

What’s Thanksgiving without the Pumpkin Pie?  And I made the whole thing from scratch unless canned pureed pumpkin doesn’t count…  Anyway, here’s the recipe.   

First, make a Basic Pie Crust

Ingredients:

2 cups of flour

1 tsp salt

1/4 cup cold water

3/4 cup vegetable shortening

Directions:

1) Combine the flour and salt.  Take about 1/3 cup of the flour and mix it with cold water.

2) Cut the vegetable shortening into the remainder of the flour until it’s crumbly.  Add the flour and water and mix until the dough is formed.  I like to use my hands at this point.

3) Roll onto a lightly floured surface to about 1/4 inch thickness or press directly into pan.

Next, the Pumpkin Pie Filling

Ingredients:

15-oz of pureed pumpkin

1 cup plain nondairy milk (I used almond)

3/4 cup sugar

3 tbsp cornstarch

1 tsp cinnamon

1/2 tsp salt

Directions:

1) Preheat oven to 350 degrees.

2) Combine pumpkin, non-dairy milk, sugar, cornstarch, cinnamon, and salt in a large bowl and mix well with an electric mixer.

3) Pour into unbaked pie crust and bake for 60 min.  

4) Cool on a cooling rack, then refridgerate for several hours or overnight so that it will firm up.

And don’t forget the Whipped Topping

Ingredients:

1 can of full-fat coconut milk

1/3 cup powdered sugar

Directions:

1) Chill coconut milk in refridgerator from 4-12 hours.

2) Open cans of coconut milk and try not to stir or shake the contents inside.  Carefully scoop the top, thick part of the coconut milk out and discard the remaining coconut liquid/water.

3) Place the coconut cream in a medium mixing bowl and add the powdered sugar.

4) Whisk until smooth and refrigerate up to 4 hours before serving.  

Happy Thanksgiving Everyone!  

  • 16th September
    2012
  • 16
Baking again.  It’s been a long long while.  Someone even asked me if I had stopped eating.  Of course not.  I just got a little burnt out or wasn’t compelled and I wasn’t sure of my direction with Herbivore Whore.  So we’ll see.  For now,         
Strawberry Muffins with a Side of Creme
Makes 12 muffins
Ingredients
1 1/2 c gluten-free flour
1/4 c sugar
1/4 c brown rice syrup
1 tsp baking powder
1 tsp baking soda
3/4 c non-dairy milk (I used chocolate coconut milk ***)
1/3 c canola oil
1 tsp vanilla
1 c fresh strawberries (chopped)
Directions
1) Preheat oven to 375 degrees F.  Grease muffin tins.
2) In a large bowl, mix dry ingredients.
3) Add wet ingredients to dry mixture.  Be careful not to overmix.
4) Add strawberries and mix just enough to incorporate them.  You want them to stay chunky.
5) Spoon the batter into greased muffin tins.  
6) Bake 15 min.
7) Cool and serve with a side of creme!
***I don’t recommend chocolate coconut milk by itself, but it was the only non-dairy milk I had in my refrigerator.  

Baking again.  It’s been a long long while.  Someone even asked me if I had stopped eating.  Of course not.  I just got a little burnt out or wasn’t compelled and I wasn’t sure of my direction with Herbivore Whore.  So we’ll see.  For now,         

Strawberry Muffins with a Side of Creme

Makes 12 muffins

Ingredients

1 1/2 c gluten-free flour

1/4 c sugar

1/4 c brown rice syrup

1 tsp baking powder

1 tsp baking soda

3/4 c non-dairy milk (I used chocolate coconut milk ***)

1/3 c canola oil

1 tsp vanilla

1 c fresh strawberries (chopped)

Directions

1) Preheat oven to 375 degrees F.  Grease muffin tins.

2) In a large bowl, mix dry ingredients.

3) Add wet ingredients to dry mixture.  Be careful not to overmix.

4) Add strawberries and mix just enough to incorporate them.  You want them to stay chunky.

5) Spoon the batter into greased muffin tins.  

6) Bake 15 min.

7) Cool and serve with a side of creme!

***I don’t recommend chocolate coconut milk by itself, but it was the only non-dairy milk I had in my refrigerator.  

  • 26th May
    2012
  • 26

It’s Cherry Picking Season!!  So my sister and I went to Maggiore Cherry Ranch in Brentwood and got a whole bucket full of them.  And since it’s also Memorial Day weekend and my best man friend is having a birthday celebration in his backyard, I decided to make a Cherry Streudel.

Ingredients:

1 defrosted puff pastry

3 tbsps sugar

1 1/2 tbsps all-purpose flour

1 pinch salt

2-3 handfuls of halved and pitted cherries

2 tbsps Earth Balance, melted

Sugar, for sanding

Directions:

1) Defrost the puff pastry according to package directions.

2) Preheat oven to 375 degrees F.

3) Combine the sugar, flour, and salt.  Toss the prepared cherries with the dry mixture.  

4) Unfold the puff pastry out flat.

5) Place the cherries in a line down the center.

6) Fold the dough over and tuck in the ends.

7) Brush the streudel with melted margarine and sand generously with sugar.

8) Using a serrated knife, make several diagonal slashes in the streudel.

9) Bake for 35 minutes until golden.  Let it cool before serving.  

*Adapted from the Apple Streudel by Vegan Yum Yum.  Really, the possibilities are endless!

  • 21st May
    2012
  • 21

This meal was completely inspired by coconut milk.  This is also my first post that includes a savory food.  Hey, I love my sweets, but I do try to eat a balanced diet.  

Coconut Curry Tofu and Broccoli with Rice

Ingredients -

1/2 a block of tofu

1 head of broccoli

Thai curry paste

Coconut milk

Vegetable oil

Water

Salt (optional)

Directions -

1) Heat up vegetable oil in a pan.

2) Stir fry the tofu and broccoli.

3) Add water, cover and simmer for a bit until the broccoli turns a bright green.

4) Add a few tablespoons of thai curry paste, depending on preference.

5) Add about 1/2 can of coconut milk and water as needed.  If you want a saucier curry, add more coconut milk and water, if you don’t use less.  Add salt for flavor if so desired.    

6) Serve with rice.  

Coconut Milk Rice Pudding

Makes about 2 servings

Ingredients - 

1/2 can of coconut milk

Sugar (or natural sweetener)

Approximately 3/4 cups of rice

1/2 tsp vanilla

Crushed cashews 

Candied tamarind chunks

Directions - 

1) Heat the coconut milk in a heavy saucepan over medium heat until it comes to simmer. Add about 2 tbsp sugar (or natural sweetener).  You can adjust this to your preference.  

2) Add cooked rice and simmer until it thickens.  Be careful not to let it become too dry, you can add more coconut milk or another non-dairy milk to thin it out.  

3) Remove from heat.  Stir in vanilla.

4) Serve in a single serving dish, top with crushed cashews and candied tamarind chunks.  Other variations include cinnamon, fruit, etc. 

P.S. This is the beginning of savory foods appearing on my blog.

P.P.S. I am still without Canon 5D, so these were shot with my camera phone under tungsten lights.  Ghetto…  I’ve adjusted the photos so that the food looks more like it did in real life.