Wednesday, April 22, 2009
Whoa, dudes. This is major news. A new certified vegan, certified gluten free, non-dairy beverage has hit the market and I am ALL OVER IT!
Sure coconut milk has been around for millions of years, but this is different.
A BIG OL' CARTON OF IT!
I am thoroughly enjoying this. I may now reduce the amount of cans of pure, full fat coconut milk that I buy in favor of this thick and lucious beverage.
Thick is the key word here. It is really thick and rich. I am very excited to try some cooking and baking with this stuff, as I am confident that it will behave quite nicely. By the glass...not so sure, unless I am really into some brownies or cookies...it's a bit too much for straight drinking (however it did pass the Kahlua test quite nicely).
Available in unsweetened, original, and vanilla. I got mine at Whole Foods for $4.69 a carton.
I promise that after the first of May, I will have a lot more leisurely cooking time and more time for blog posting fun!
To whet your appetite, here are some pictures of a few (16 out of 250!) things I have been working on:
1. Piled High Strawberry Pie, 2. Seitan Poppers & Buffalo Sauce, 3. Black Bean, Corn & Roasted Chile Quesadillas, 4. Peach Cobbler with Homemade Vanilla Ice Cream, 5. Peanut Butter Chocolate Fudge, 6. Chile Relleno with homemade Enchilada Sauce, 7. Stuffed Artichokes, 8. Seitan en Croute, 9. Currant and Walnut Veganzola, 10. Salsa Fresca, 11. Nacho Queso, 12. Coconut, Lemon and Herb Tofu with Udon, 13. Yalanchi Dolmas, 14. Avocado Spring Rolls, 15. Home Made Inari, 16. Green bean almondine
Oh, and don't think I forgot about the burgers! Once this is all said and done, the Burger book WILL get it's final proofing and then available for all to enjoy!
Thursday, April 9, 2009
(The lighting in this picture is really bad...the actual fudge is much more peanut butter colored with marbles of chocolate throughout!)
Their Organic Creamy No-Stir Peanut Butter really is like no other I have tried. The flavor is so rich and peanutt-y. Most likely this is because of their small batch roasting process. It's so nice to have an all natural peanut butter that doesn't separate. It sure makes candy making so much easier. If you haven't tried it yet...you should. I bought mine at Whole Foods, but I have seen it in traditional grocers as well.
Nonstick cooking spray
Peanut Butter Chocolate Fudge (From 500 Vegan Recipes)
Made with coconut milk, this fudge is very creamy and moist!
Take extra special care when bringing the mix to a boil, because if the temperature isn't just right, your fudge will not set, and it would be very sad to have wasted all those ingredients!!!
1 1/2 cups (384 g) creamy no stir peanut butter
1 cup (176 g) nondairy semisweet chocolate chips
1 tablespoon (15 ml) pure vanilla extract
1 cup (235 ml) full fat coconut milk
3 cups (300 g) granulated sugar
Line an 8-inch (20-cm) or 9-inch (23-cm) square baking pan with aluminum foil or parchment and lightly spray with nonstick spray.
In a large heat resistant mixing bowl, mix together peanut butter, chocolate chips, and vanilla.
In a saucepan, mix together coconut milk and sugar. Bring to a FULL boil. (Big rolling bubbles, not little ones.) Boil for exactly one minute.
Pour the coconut mixture into the peanut butter mixture and stir vigorously until well combined and the chocolate begins to melt. It won't completely melt, and thats okay, it will marble with the peanut butter as it hardens. You have to work very quickly as the mixture will begin to set almost immediately.
Immediately pour into the foil lined pan and let sit to cool and harden completely...about an hour.
Cut into small squares and enjoy.
Yield: About 36 pieces
Wednesday, April 1, 2009
Here's a tester from the 500 Vegan Recipes book.
No crazy equipment needed here. The un-traditional addition of pectin makes this frozen treat soft and scoopable straight out of the freezer!
Gelato au Citron et Framboises (Lemon Raspberry Gelato)
2 cups (470 ml) vanilla soymilk
1/2 cup (120 ml) fresh lemon juice
Zest of 1 lemon
1 cup (200 g) evaporated cane juice (granulated sugar)*
2 tablespoons (28 g) nondairy butter
1.75 ounces (49 g) premium fruit pectin (like Sure-Jell) found in the canning section of the supermarket**
6 ounces (170 g) fresh or frozen raspberries
Into a pot, add milk, lemon juice, zest, sugar, and butter. Bring to a boil, reduce to a simmer. Stirring often to prevent over flow. Simmer for ten minutes. Add in pectin and whisk vigorously to dissolve completely. Continue to simmer about 2 more minutes. Remove from heat. Stir in berries and pour into an airtight container. Freeze overnight. Enjoy!
*I admit that this is very, very sweet. Feel free to cut back on the sugar if you choose...me? No way!
***After some tester experimentation, it appears that the canning pectin we use here in the states for jam and jelly making is quite different from that found elsewhere in the world. "PURE" pectin is a bit too powerful here, and I will do some experimenting with the amount of "Pure" needed to make the mix work. For now, DO NOT USE PURE PECTIN, only use the mix available at stores which has added dextrose and citric or fumaric acid added to it.