Tembleque (Puerto Rican)

From: http://www.tastingpuertorico.com/tembleque

Tembleque Recipe

This is the Puerto Rican Christmas Cake. It has the consistency of Flan, but no eggs.  It is a completely vegan recipe. And it’s so yum. Enjoy!

INGREDIENTS:

  • 2 cans (13.5 oz. each) Coconut Milk (Goya Brand)
  • ¾ cup sugar
  • ½ cup corn starch
  • ¼ tsp. salt
  • Toasted coconut (optional for garnish)
  • Ground cinnamon (for garnish)

DIRECTIONS:

  1. In saucepan over medium-high heat, combine 1.5 cans of the coconut milk with sugar and salt, stirring occasionally until the mixture starts to boil
  2. In a separate bowl dissolve the cornstarch with the remaining 0.5 can of Coconut milk, making sure that the cornstarch has no lumps
  3. Add this cornstarch and coconut mixture to the pan and stir until the mixture starts to thicken (about 5 mins)
  4. Next pour through a strainer(optional) into individual serving dishes or one large bowl then cover to prevent a thick skin from forming on the top as the dessert cools.Allow to cool and place into the refrigerator for at least 2-3 hours or longer
  5. If you are using individual serving dishes, sprinkle the top of the tembleque with ground cinnamon before serving
  6. If you have used a large bowl, then run a thin knife around the edge of the pudding, carefully invert the bowl onto a serving plate. Sprinkle the top with ground cinnamon before serving
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Shredded Sweet Potato Fritters

Note: These also make terrific veggie burger patties.
One bowl recipe.
Adapted from Simply South.

Ingredients:

400 g peeled shredded sweet potato (about 4)(about 1 3/4 c)
1/2 ground dry roasted peanuts (or honey roasted peanuts)
1 c unsweetened ground coconut
1 tsp fennel seeds
1/2 tsp turmeric powder
1/2 tsp cayenne pepper or paprika
1/4 c gram flour
1 small onion, finely chopped
1 sprig curry leaves
2 tbsp coriander leaves, chopped
1 tsp salt
oil for deep frying

Directions:

  1. Mix well.
  2. Roll into balls, 1.5 in diameter.
  3. Deep fry for around a minute. Will brown.
  4. Take out and drain on dish with paper towel on it.
  5. Enjoy!

Hong Kong Breakfast Noodles

INGREDIENTS
Ingredients:
7 ounces bean sprouts
salt
6½ ounces dried egg noodles
2 tablespoons vegetable oil (divided)
2 ginger slices (peeled and smashed)
1 medium shallot (peeled and cut into quarters)
3 green onions (cut into 1½-inch pieces)
1 teaspoon ginger (minced)
1 green onion (finely chopped)
sesame seeds

Sauce:
¼ cup, plus 3 tablespoons water
¼ cup dark soy sauce
¼ cup sugar
1 tablespoon, plus 1 teaspoon soy sauce

INSTRUCTIONS

  1. For the bean sprouts, remove the roots and leaves with fingers or scissors. Rinse the sprouts under water and drain. Set aside.
  2. Bring a large pot of water to a boil. Add the dried egg noodles. With a pair of chopsticks, loosen the noodles while cooking. As soon as the noodles have separated and softened, drain and rinse under cold water until cool. Set aside.
  3. In a small bowl, combine the sauce ingredients. Mix well.
  4. In a large pan or wok over high heat, warm the pan and add 1 tablespoon oil. Add 2 ginger slices and cook for a minute. Add the shallot and green onion pieces. Stir and cook for another minute. Add the bean sprouts and a pinch of salt. Stir and cook for about 2 minutes. Transfer to a fine mesh sieve and drain. Remove the ginger slices and shallot.
  5. In the same pan or wok, quickly clean with paper towel. Over medium-high heat, add 1 tablespoon oil. Add the minced ginger and cook until fragrant. Add the noodles. Stir for a minute and add half of the sauce. Mix well and cook until the sauce has been absorbed mostly. Add the bean sprouts and stir to mix well. Taste and adjust with a few more tablespoons of sauce if needed. The finished noodles should not be completely dried. There should be a little sauce at the bottom of the pan. Transfer the noodles to serving plates. Top with the finely chopped green onion and sprinkle with sesame seeds. Serve immediately.

Notes
Dried egg noodles can be bought from Chinese supermarkets, like 99 Ranch Market (https://www.99ranch.com) or from Amazon (https://amzn.com/B00B5HMH4E).
Dark soy sauce is very different from regular soy sauce. It is darker and sweeter. You can also get it from Chinese supermarkets or Amazon (https://amzn.com/B0001EJ4CU).
If you like spicy food, you can serve the noodles with Sriracha sauce.
These noodles make great leftovers.

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.