Vegan Spice Cake

From King Arthur Flour

INGREDIENTS:

1 3/4 cups King Arthur White Whole Wheat Flour
1 cup brown sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
6 tablespoons vegetable oil
1 cup tomato juice
1 cup grated carrots, raisins, dried cranberries, chopped apples, or nuts

DIRECTIONS:

  1. Preheat your oven to 350°F.
  2. Measure all the dry ingredients into an 8″ or 9″ round or square cake pan; if you use an 8″ pan, make sure it’s at least 2″ deep.
  3. Blend the ingredients together thoroughly with a fork or whisk and scoop out two holes, or indentations.
  4. Pour the vanilla into the first hole and the vegetable oil into the second.
  5. Take the tomato juice and pour it directly over everything in the pan.
  6. Stir everything together with your fork until they are well blended.
  7. Stir in the fruit/nuts of your choice.
  8. Pour the batter into the prepared pan.
  9. Bake the cake for 30 to 40 minutes, until a toothpick inserted into the center comes out clean.
  10. Remove it from the oven, and serve right from the pan.
  11. Yield: 9 servings.

Vegan Meringue

Ingredients:

1/2 c of the liquid in a can of garbanzo beans (called aquafaba)
1 c sugar
pinch salt
1 tbsp tapioca starch
1 tsp extract of choice (vanilla, almond, lemon, mint)
food color if desired

Directions:

  1. Mix well in kitchenaid for 10-15 min until light and fluffy.
  2. Bake 350 F for 45 min. Let cool in oven.
  3. Enjoy!

Note:

  • If stiff peaks do not form, add another 1/2 c sugar and mix on high for another five minutes. Also can try adding 1/2 tsp cream of tartar.

Here’s the thread.

 

Baked Potato Soup

I had this at Northwest Community Hospital in Arlington Heights, Illinois, and it’s SOOOO GOOOOD!! (Score one for hospital food!)

This is my approximation of that recipe.

YIELD: 4 servings

Ingredients:

1 small onion, diced
1 carrot, diced
2 stalk celery, diced
1 clove garlic, diced (optional)
4 small gold potatoes, baked

1 tbsp butter
1 tbsp all purpose flour
1 c milk (optional – if can’t tolerate milk, use water)
1/2 c water

Garnish:

salt and pepper to taste (pepper is optional, don’t use if you can’t tolerate it)
1 tsp fresh parsley, minced (optional)
1/4 c cheddar or pepper jack cheese (optional)

Directions:

  1. In skillet or omelette pan or wok, cook onion, celery, carrot and garlic over medium heat until tender. Set aside.
  2. In soup pot, add butter, let melt. Add flour, let brown. Add veggies, let sizzle. Add milk and water, let mix and thicken. Scoop out insides of three potatoes, add into soup pot. Let cook well and then let cool a little.
  3. Blend to desired consistency (optional step).
  4. Put blended soup back in soup pot. Add scooped out insides of last potato. Let cook for five minutes.
  5. Add salt and pepper to taste. Add parsley and cheese for garnish.
  6. Enjoy!

Note: The optional stuff is what I added in that the hospital did not. If you’re on a healthy eating plan of some sort, keep the optionals optional 🙂 If you can’t tolerate solid food, make sure you blend very well, and skip the part in step five where you add in the unblended scooped out insides of the last potato.

Egg Replacement

It is very difficult to replace eggs in baking.

Just read an article with a genius egg replacement (which can even be used to make meringue!!!!!!!!!!!!).

Please try it and let me know how you like it.

I’m attaching a copy of the text of the article below. I’ve kept all of The Week’s hotlinks for your reference.


 

You’ve heard of root-to-stalk and nose-to-tail cooking, but here’s a way to limit waste that may not have crossed your mind: Use the water in a can of chickpeas. Why on earth would you want to do this?

You can use chickpea water as an egg replacement. Whipped like egg whites, it can turn into meringue. It also works as a great replacement for whole eggs in certain baked goods.

Three tablespoons of chickpea water can replace a whole egg. The substitute works best in recipes like cakes and quick breads, but it can work for cookies, too.

 Things get a little more complicated when you substitute it for whipped egg whites, but if you’re careful and patient, you’ll churn out meringue that looks and tastes just like the real thing. We swear.

Two tablespoons of chickpea water can replace one egg white. Simply beat the brine as you would an egg white, and in a little extra time, you’ll see magical results. While you may be able to whip egg whites into a desired consistency within a few minutes, whipping chickpea water requires a little extra time. Expect to whip it for at least 15 minutes.

In addition to whipping for longer, you also have to be careful with the temperature. Whether you’re making meringue cookies or meringue topping, never heat the brine above 250 degrees and keep a close eye on the oven.

Skeptical? Thanks to vegan baker Goose Wohlt, who some credit with discovering the brine’s meringue-like properties, there’s a growing movement behind what people are calling “aquafaba.” Dan Barber even used the stuff at his food scraps pop-up wast-ED.

Dal Bukhara

Ingredients:

1 can (12 oz) brown lentils (masoor)

In Blender:

1 tomato

1/2 onion

2 cloves garlic

1 inch sliced ginger

1/2 tsp Salt

1 tsp sugar

Vaghar (tempering) in medium sized pot:

2 tbsp oil

1 clove garlic, chopped

1/4 in ginger, finely sliced

4 black pepper

1 clove

1 in cinnamon stick

1 green pod cardomum (crushed)

1/2 tsp fennel

1/2 tsp turmeric

1/4 tsp hing

1/4 onion, finely chopped

1/4 tomato, finely chopped

To pot:

Add blended mixture. Let cook.

Add lentils. Let cook.

Simmer on low heat for an hour.

Add 1/4 c whipping cream.

Add 1 tsp butter.

Enjoy with naan (buy prepackaged, glaze with buter[and garlic, if so desired], oven at 350 for 8 minutes or until light brown, top with chopped coriander).

Restaurant style amendment: increase amount of whipping cream to 1/2 c and increase butter to 1/2 stick. (Yeah, why do you think food in Indian restaurants taste so. damn. good.)

Vegan amendment: don’t add the whipping cream or butter. It still tastes awesome, it just doesn’t taste rich.

Ration Cake

This World War II vintage cake — it’s egg- and dairy-free, reflecting the rationing of those times — is dark, moist, and delicious, despite being only about 138 calories per serving. Over the years, this has been one of King Arthur Flour’s most requested recipes. And, even though the “stir it all together in the pan” method is traditional, go ahead and stir everything together in a bowl, if that feels more comfortable.

INGREDIENTS:
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup sugar
1/4 cup Dutch-process cocoa or natural cocoa
1/2 teaspoon salt
1/2 teaspoon espresso powder, optional
1 teaspoon baking soda
1 teaspoon vanilla extract
1 tsp almond extract
1 tablespoon vinegar, cider or white
1/3 cup vegetable oil
1 cup cold water

NOTE: Can sub 1.5 tsp baking powder for the baking soda and vinegar
NOTE2: Can sub lemon juice for the vinegar

DIRECTIONS:

1) Preheat your oven to 350°F. Lightly grease an 8″ square or 9″ round pan that’s at least 2″ deep. If you don’t have a 2″-deep pan in either of those sizes, use a 9″ square pan.

2) Traditional method: Measure all the dry ingredients into the prepared pan. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes, or indentations. Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third. Take the cup of water and pour it directly over everything in the pan. Stir all the ingredients together with your fork until well blended.

3) Updated method: Whisk the dry ingredients together in a medium-sized bowl. Whisk the vanilla, vinegar, vegetable oil, and water in a separate bowl. Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined. Pour the batter into the prepared pan.

4) Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.

5) Serve the cake right from the pan; warm from the oven, it’s wonderful with a big glass of milk.

6) Or, once cool, frost the cake with this simple chocolate frosting: Heat 1 1/2 cups chocolate chips with 1/2 cup half & half (or 1/3 c water or 1/3 c coffee) until the chips melt. Stir until smooth, and pour/spread over the cake.

Yield: about 16 servings.

Tips from our bakers
While the original, non-dairy version of this recipe calls for water as the liquid, feel free to substitute milk, for a slightly richer cake. Or try cold coffee, for a mocha version; or even 3/4 cup water mixed with 1/4 cup rum, for an “adults only” cake!

NOTE: You can sub out the oil with applesauce and the cake works out fine.