WARNING: NOT PASSOVER-FRIENDLY. I made this a while ago, I’ve just been keeping it to myself. As soon as passover ends, I’m making this. And I’ll post a photo.
Okay, get ready for this. I made a SUCCESSFUL vegan blintz souffle!!!!!
My camera is still broken so I’ll just jot down the recipe:
- 1 package Nasoya firm lite tofu (or 14 oz of any firm tofu, not silken)
- 2 tablespoons lemon juice
- 1/4 cup sugar ( I used maple sugar just because I don’t like using regular sugar, but plain sugar sould give it a more neutral taste)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup flour ( I used spelt, but any flour will do)
- 1/4 cup corn flour
- 2 teaspoons vegan cream cheese
- 1/2 cup vegan milk
Throw all ingredients into the blender until smooth, and then pour into an 8 inch souffle dish. Bake at 375 for about 30 minutes, or until risen and set in the middle. Enjoy!
P.S. I actually don’t remember exactly how I baked it, but you could pretty much do it by eye. And if you want more texture, leave half of the tofu out of the blender and mash it with a fork instead.
I just got the battery stuck in my Nikon. Actually, it’s my dad’s Nikon. I’m so screwed and I’m freaking out. I can’t fix it. It’s sunday so the camera store is closed. There’s also a snowstorm going on so I don’t know if I’ll be able to make it over there tomorrow…
On a lighter note, I’ve almost perfected my blintz souffle. That’s what I was trying to take a picture of.
I made a LOAD of cupcakes for a bakesale today, all from Vegan Cupcakes Take Over The World. I made the mistake of not taking pictures before I sent them off. I was so sure there would be a few left. So no pictures. But they were absolutely GORGEOUS. Even after we sold out, people came back asking for more. So I’m making more for the next bakesale, and I’m also charging more. One dollar for sweet, organic, vegan goodness is just not enough. Anyways, I picked out the cookies and cream cupcakes, and the cappuccino cupcakes. Unsurprisingly, The cookies and cream sold out within minutes (what else would you expect from starving kids at 3:00?). The cappucino went slowly but surely. The next time I make the cappucino, I’m adding a teaspoon of coffee extract- the flavor just wasn’t pronounced enough. The topping I used was amazing! From here. It’s without a doubt, the best vegan whipped cream substitute. I’ve made it before and it came out perfectly. Today though, I only had lite coconut milk on hand and decided to use that instead. Mistake. If you want to make it lower fat, you have to increase the cornstarch and agar. Mine turned out more like a pudding than whipped cream. Tasty all the same.
Exciting news!! I might start teaching a vegan cooking class at my school. Not definite yet, but it would be so great to answer the question “what do vegans eat?”. Not to mention teaching my fellow vegans how to bake. I don’t want to be mean or offensive, but the other food at the bakesale really wasn’t all that great. I want to prevent vegan food from getting a bad reputation because a few people, to put it nicely, need to brush up on their skills. Well, I guess that might be a little harsh considering I’m talking about high school freshmen and sophmores..but still. Oh! and I’m also going to start taking classes at the natural gourmet institute =] First class I think will be a knife skills class. Admit it, someone who can slice and dice in seconds is pretty hot….yes, and skilled.
so it’s not a very good picture (taken with a cell phone) but….
yeah…I had a young democrats party…the cookie was very much enjoyed…
here’s the recipe:
http://www.pakupaku.info/sweets/blondies.shtml <—i would reduce the sugar to 1/2 cup because the cookie came out a little bit carmelized. Not that it tasted bad at all =]
1) find a picture of your chosen design and print it to scale.
2) tape the design onto the back of a cookie sheet
3) wrap the entire cookie sheet with cling wrap neatly. the fewer wrinkles the better.
4) use a piping bag with your prefered icing (i used buttercream) to trace the design onto the cling wrap. freeze the pan for 10-15 minutes.
5) remove from the freezer and carefully unpeel cling wrap from the cookie sheet.
6) place the cling wrap icing side down on top of the cookie.
7) lightly press the design onto the cookie- hard enough that the icing makes contact with the cookie, but light enough that the design is not ruined.
8) refreeze for another 15 minutes or until icing is firm.
9) when firm, slowly peel cling wrap off of the cookie. any icing that does not transfer onto the cookie can be drawn in with extra icing in the piping bag. VOILA!
My BBM arrived!! =] I have yet to blog about it because I’ve been loaded with school work, but I promise, by tomorrow. It was the best box ever! I actually don’t think my friends could have made a better package.
I haven’t abandoned this blog. Actually, I meant to post yesterday. I thought I’d amaze you all with a vegan angel food cake recipe. Unfortunately, my attempt resulted in total disaster. It came out all gummy and un-angel food-like. I may not be able to give you a recipe to make one, but I can tell you what not to do. Here was my procedure:
- Make vegan meringue
- Combine 1/2 C flour with 1/2 C pineapple juice until smooth. Fold into the meringue.
- Bake at 350 for 35 minutes.
Looking back, it definitely could’ve used way more flour. I was just so afraid of ruining the meringue. If anyone plays around with this, let me know. I’m sure there’s a lot of us who’re interested.
News travels pretty fast in the blogosphere, and the latest craze that’s been showing up on food blogs far and wide has been The Omnivore’s Hundred, a list of 100 foods that all omnivores should eat at some point in their lives. Well, I like the idea, but obviously that sort of thing just doesn’t fly with me. Instead, I present to you my revised list, The Vegan’s Hundred instead! Everything here is either naturally free of animal products or can be veganized, and just like the original, these foods vary from the every day to extraordinary, delectable and disgusting. They’re simply all of the things that, in my opinion, any vegan foodie should definitely sink their teeth into at least once.
Your mission, should you choose to accept it:
1) Copy this list into your own blog, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Post a comment here once you’ve finished and link your post back to this one.
5) Pass it on!
2. Green Smoothie
3. Tofu Scramble
6. Creme brulee
10. Baba ghanoush
12. Authentic soba noodles
13. PB&J sandwich (allergic to peanuts)
14. Aloo gobi
15. Taco from a street cart
16. Boba Tea
17. Black truffle
18. Fruit wine made from something other than grapes
20. Vanilla ice cream
21. Heirloom tomatoes
22. Fresh wild berries
24. Rice and beans
26. Raw scotch bonnet pepper
27. Dulce de leche
31. Wasabi peas
32. Chowder in a sourdough bowl
33. Mango lassi
35. Root beer float
36. Mulled cider
37. Scones with buttery spread and jam
38. Vodka jelly
40. Fast food french fries
41. Raw Brownies
42. Fresh Garbanzo Beans
44. Homemade Soymilk
45. Wine from a bottle worth £60/$120 or more
48. Vegetable Sushi
49. Glazed doughnut
51. Prickly pear
54. Sheese<—I’m currently on a mission to buy some. Getting it shipped is too expensive.
55. Cotton candy
57. Piña colada
58. Birch beer
60. Carob chips
62. Soy curls
63. Chickpea cutlets
66. Homemade Sausages
67. Churros, elephant ears, or funnel cake
68. Smoked tofu
69. Fried plantain
72. Warm chocolate chip cookies
74. Corn on the cob
75. Whipped cream, straight from the can
77. Fauxstess Cupcake
78. Mashed potatoes with gravy
81. French onion soup
82. Savory crepes
84. A meal at Candle 79
86. Sprouted grains or seeds
87. Macaroni and “cheese”
89. Matzoh ball soup
90. White chocolate
93. Butterscotch chips
94. Yellow watermelon
95. Chili with chocolate
96. Bagel and Tofutti
97. Potato milk
99. Jamaican Blue Mountain coffee
100. Raw cookie dough