Saturday, November 25, 2017

Cookie Recipe Milk

I made an oat/cashew milk as a base for smoothies. The extra went into the fridge. The next day, I made cookies using that milk. It was on the thick side, so drinking it as a milk would probably not be the best option. The cookies developed a nice crispiness to them, and the flavor was great. I didn’t measure while making those cookies - that recipe will be for another day.

The original recipe came from the Vita-Mix site and one other, I think. Check the Vegan Milk label for more posts on vegan milk, and those recipe links.

Equipment needed: Vita-Mix with the liquid container, 1 cup Measuring Cup

1 cup Gluten-Free Rolled Oats
6 cups Water
6 oz raw, unsalted Cashews
5 pitted Dates

Put it all in the blender and blend on the highest speed for 3 minutes. Store in the fridge. This will thicken up some after a few hours.

Because the Vita-Mix actually cooks the oats in that 3 minutes, a food processor or regular blender probably won’t do the trick. It may be as easy as blending it and then simmering it on the stove to get the oats cooked if you don’t have a Vita-Mix handy. I think one of the recipes I found online had a stovetop method. That link should be in an earlier vegan milk post.

If you want a thinner milk, that may require a nut milk bag to remove some of the nut pulp.

Saturday, November 11, 2017

Cashew Cream Sauce

Basic recipe:

1 Zucchini - peeled and chopped
1/4 cup chopped Onion
1 tbl chopped Garlic
1/8 cup Apple Cider Vinegar
3 oz raw, unsalted Cashews
1/2 cup Nutritional Yeast
1/4 tsp Salt
1/4 tsp Black Pepper

Put everything in the blender/food processor and blend until smooth.

This misses being strictly vegan because of the nutritional yeast. It’s probably easiest to make in a Vita-mix. The onion and garlic measurements are approximations, and there’s no need to chop them into small pieces as the blender/food processor can do that for you. If you’re comfortable with putting in a couple of garlic cloves and two or three slices of onion, that should be fine.

If you don’t care about color, you can leave the skin on the zucchini. Turns it a bit green. Without the peel, it winds up yellow - closer to the color of the nutritional yeast.

Sunday, November 5, 2017

Sweet Potato, Chocolate Chip Cookies

These are great for Halloween as they bake up orange. I bought a mondo (~2.5 pound) garnet sweet potato and it made over 100 cookies in 2 batches. This recipe is for one batch.

1 Garnet Sweet Potato (~1.25 pounds)
1 1/2 cups unsweetened Applesauce
1/2 cup Water
1 cup Brown Rice Flour
1 pkg Chocolate Chips

I used the Vita-Mix with the dry container. This much sweet potato filled it. Put the applesauce in first to make it easier to blend. Use the water to rinse out any remaining applesauce from the measuring cup or the jar if it's at the end. Add that to the blender/food processor. Peel the sweet potato, cut into chunks and add to the blender. Blend on high until it's a thick liquid.

Pour in a bowl. Stir in the flour and chips.

Pre-heat oven to 300 degrees

Drop spoonfuls of batter in cookie shapes on a cookie sheet. Shape them with the spoon and tamp them down a little. These will not spread or flatten. I used parchment paper on the cookie sheet, but it was a right pain to get it off after flipping these. I'm trying out a cake recipe now and spread a little olive oil in the pan. We'll see if that helps with the sticking issue.

Bake for about 30 minutes. Flip. Bake for 30 more minutes. Let cool.

When flipping, it might help to use a turner to loosen the cookies first. It gets a bit tricky using the dual cookie sheet method to flip them when they're individual cookies. Have to clamp down fairly hard and be fast on the turn so they don't fall out. Or just flip them individually with the turner.

This batter is moister than previous recipes. The texture is more of a sweet potato patty than a cookie, but they're quite popular as is. If you want more of a cookie texture, add another cup of flour.

Wednesday, October 25, 2017

No-Egg Salad

This recipe idea originated here: Isa Chandra's Tofu Frittata

Replacing the tamari/soy sauce was easy enough. How to replace the tofu took more thought. Technically this recipe is not Vegan because of the yeast. It depends on your personal viewpoint on yeast. Also Dijon mustard might be problematic for some people. I suggest using another mustard that works for you if need be, or leave it out completely.

Equipment needed: Blender or Vita-Mix with the Dry Container or Food Processor, Spatula, 1 cup Measuring Cup, ¼ cup Measuring Cup, ¼ tsp Measuring Spoon, 1 tbl Measuring Spoon, Small Bowl with Lid, Larger Bowl with Lid, Knife, Cutting Board, Tamper (optional), Peeler (optional)

¼ cup Walnuts or raw Sunflower Seeds
~¼ cup Apple Cider Vinegar (ACV)

Soak the nuts/seeds in the ACV overnight in the fridge. The ACV should cover the nuts/seeds. Use the small bowl with lid or a coffee cup with some sort of cover.

1 Zucchini
1 cup cooked Brown Rice

Drain the nuts and put them in the blender/food processor with the rice and the zucchini (chopped to make it easier to blend). This may require tamping. This can be anywhere from a coarse blend (more textures) to a smoother mixture (possible sandwich spread) depending on your preference. If using sunflower seeds, they can be added later for more texture or put in the blender. For a smoother texture, add avocado to the blender. The following ingredients might need bumped up if adding avocado.

Empty blender into the larger bowl.

3 tbl Nutritional Yeast
½ tsp Dijon Mustard (or just do a small squirt)
¼ tsp Turmeric
Diced Onion
Diced Garlic
Salt and Pepper to taste

Stir all ingredients together. Let sit in the fridge for an hour to allow the flavors to meld.

Friday, October 20, 2017

Cinnamon Apple Oat Bars

I made a similar bar with raspberries and dark chocolate chips that was a huge hit with my tasting crew. I won't post that recipe yet as it's not ready for prime time. It will be similar to the following, after I adjust it - the coconut shreds didn't add to the flavor, but they added quite a bit to the saturated fat content. I also tried it with blueberries but I didn't have enough blueberries on hand for what I really wanted to do and I added flour which turned out to be a big mistake. Those are currently in the dehydrator to see if they'll work as crackers. Really thick crackers.

Equipment needed: Vita-Mix with the Dry Container or Food Processor, Knife, Cutting Board, Bowl, Spatula, 1 cup Measuring Cup, 1/2 cup Measuring Cup, 1 tbl Measuring Spoon, Spoon, 2 Cookie Sheets, Parchment Paper, Oven, Turner, (optional) Pizza Cutter

I bought some silicone baking sheets to use instead of the parchment paper. One day I'll wash them and start using them. They would've been great for this recipe as the dough stuck to the paper. I imagine the silicone would peel off easier.

Preheat the oven to 350℉

Wet Ingredients:
2 Zucchini (about 7" long)
1 jar (24 oz) Applesauce
1/2 cup Water

In the blender, dump the entire jar of applesauce. Add the 1/2 cup of water to the jar to get the rest of the applesauce out, and pour that in the blender too. I washed the zucchini instead of peeling them this time around. Do whatever feels best for you. Cut off the ends and chop them into manageable chunks before adding them to the blender. Work up to high speed and liquefy the lot.

This filled the Vita-Mix dry container. Pour half or so into the bowl, if needed.

Semi-Wet Ingredient:
1/2 cup raw Almond Butter

Add the almond butter to the remaining mixture in the blender. Blend until well-mixed. Pour this into the bowl. Use a spatula to scrape out the blender.

Dry Ingredients:
4 tbl Cinnamon
3 cups gluten-free Rolled Oats

Stir in the dry ingredients - I used the spatula for this as it helps with scraping the sides of the bowl while stirring. I first added the cinnamon to be sure it was well mixed, and then added the oats. The color may not be appealing - it will bake up much prettier. The mixture will be wet - not really like dough. The oats will absorb a lot of liquid while baking.

Cover 1 cookie sheet with parchment paper (or silicone baking sheet). Pour the mixture down the middle of the sheet. Use the spatula to spread it out as evenly as possible. My oven likes to crisp the edges, so I shoved the outside edges back a little bit to make them thicker. That worked well.

Bake for 30 minutes. Take the second cookie sheet and place it upside down on top of the first one. Flip as one unit. Remove the first cookie sheet. If possible, remove the parchment paper. If it sticks too much, leave it on. Bake for another 30 minutes.

Remove the parchment paper if it's still on. Cut into squares or bars. Slide the turner under the bars to unstick them from the cookie sheet. This might be easier to unstick first and then cut - not sure. Take the first cookie sheet and place it upside down on top of the second one. Flip as one unit. Remove the second cookie sheet. Lower the oven temp to 250℉ and bake for 10 more minutes. Remove from oven and let cool.

Friday, September 22, 2017

More 222 Cookie Variations

I’ve started waking up thinking about baking cookies. The ingredients swirl in my brain as the fog of sleep slowly dissipates.

My first shot at baking cookies while also feeding the hordes of animals and getting ready for work, I did without the blender - more minimalist. It went well. The hardest part was mashing the bananas because they were still at the ripe stage and not the banana bread side of mushiness.

Preheat oven to 350 degrees

Stir together in a bowl: 2 bananas, 1 cup (8 oz) applesauce

Add in: 1 cup coconut shreds, 2 tbl chocolate powder, 1 cup almond flour, 1 pkg chocolate chips

Bake as usual: parchment paper on a cookie sheet and either as cookies or as a big rectangle. These I did as cookies, the next bit I did as a big rectangle.

Baking time was about 15 minutes on each side.

So the previous thought about blending in air is really not necessary. It might make a difference when trying to make cupcakes, but that’s further down the baking road.

The next time, I wanted to do oats and seeds as my base for dry ingredients. That requires the blender - Vita-mix with the dry container works well.

Preheat oven to 350 degrees

In the blender: 1 cup rolled oats; 1 cup raw, unsalted pumpkin seeds; 1 cup coconut shreds; 3 tbl chocolate powder

Coarse blend is fine, though I prefer it to be on the finer side. Scrape this into a bowl.

Back to the blender: 2 bananas, 1 cup (8 oz) applesauce

Combine this with the dry ingredients and add 1 pkg chocolate chips. Pascha has a bittersweet dark chocolate chip that is 85% cacao. That was perfect for these cookies to keep the sweetness in check. Not tasting the coconut as much with these though, so I might scale back the oats and seeds next time to get more coconut flavor in there.

Bake as usual…

Wednesday, September 13, 2017

Onion Rings - Proof of Concept

I’ve been pondering buttermilk and batter, and here’s where my mind went with it…

1/2 cup Rolled Oats
1 1/2 cups Water
1/2 tsp Salt
1/2 tsp Black Pepper

This works best in a Vita-Mix, using the liquid container. It takes 3 minutes to cook oats in the Vita-Mix on high speed. Adding all of the above to the container, work up to the highest speed.

At the 2 minute mark, add:

1/2 cup Raw, Shelled, Unsalted Sunflower Seeds
1/2 cup Raw, Unsalted Pumpkin Seeds

This will be thick, but still able to spin in the blender. Stop at 3 minutes and empty the mixture into a bowl.

Using a cast iron pan (or other frying pan), add 1/4” of olive oil. Turn on the stove at a low heat. Let the oil get hot.

Disclaimer: I’ve never made onion rings before. Or fried chicken, or anything remotely like this.

Dipping the onion ring into the batter probably works best with a fork or ice pick. I used my fingers.

The first set lost the batter when I turned them. For the second set, I let them cook awhile before attempting to flip them with tongs. The batter stayed on the onion.

Pull out when brown and place on paper towels.

The best ones had the center of the onion - the ratio of onion to batter leaned more towards onion. As a proof of concept attempt, it went well and tasted really good.