Wednesday, March 26, 2014

Vegan Maple Whole-Wheat Bread


Vegan Maple Whole-Wheat Bread

I think most comfort foods are either served on bread or on the side with a dish. Bread is an indulgent treat and a favorite for anyone that brown bagged it in school. With this recipe you get two big loaves of whole wheat bread that can be served with your favorite stews or made into a delish sandwich of your choice. The beauty of making your own bread is insuring that it is fresh, completely vegan, and you know there are no preservatives. It is a labor of love but the results don't lie. When you know what goes into scratch made items, you feel better about what is going into you body. Serving your love ones something wholesome and at the same time, nutritious. This recipe goes great with vegan butter and jam, vegan lunch meats, or along side a big bowl of stew. A perfect recipe for breakfast, lunch, or dinner. Enjoy!

Vegan Maple Whole-Wheat Bread

Ingredients


3 1/2 cups warm water (110 degrees)
3 Tablespoons maple syrup
2 envelopes active dry yeast (1/4 ounce each)
Around 4 1/2 cups bread flour, plus more for dusting
Around 4 1/2 cups whole-wheat flour
1 cup wheat germ
1/4 cup ground flax seed
2 Tablespoons salt
1/4 cup oatmeal
1/4 cup Vegetable oil, plus more for bowl and pans

Directions

Microwave 3 1/2 cups of water for about 1 to 2 minute in a microwave measuring cup until it reaches 110 degrees. Put yeast into the measuring cup, add about 1 teaspoon of the sugar to the yeast into the warm water. Whisk and let sit for about 10 minutes, the yeast foams up and double.


Attach the dough hook to your Kitchen Aid mixer and add 4 cups of the whole-wheat flour, the wheat germ, flax, and salt to the mixing bowl; turn the mixer on stir speed speed and mix together. 


Add the warm water and yeast mixture and the oil and incorporate the mix.



Scrape the sides and bottom of the bowl, turn to speed 2 and begin to add the remaining flour, 1/2 cup at a time, until dough cleans the sides of the mixer bowl and clings to the hook. Continue kneading on speed 2 for about 2 minutes or until dough is smooth and elastic but still slightly sticky.




Turn the now semi-formed sticky dough onto a floured work station and knead lighting until formed into a large less sticky ball. 



Spray top of dough and sides of mixing bowl with a light coat of non-stick spray or oil, turn the dough over and spray the top. Cover bowl with plastic wrap and place into a warm, draft free spot for about 1 hour or until doubled. I used my oven that is not on.


After the hour has passed, punch down and turn dough out onto a lightly floured surface. Separate into two pieces, cover with a towel and allow to rest for 10 minutes. When 10 minutes are up, uncover and flatten into a rectangle and roll up. Pinch the seams together and tucking in the ends. Spray two 9 x 5 inch loaf pans with non-stick cooking spray or grease with oil and place the shaped loaves into the pans. Cover the tops of each loaf evenly with oatmeal. Put in a warm spot and allow to rise for 30 to 45 minutes more. 



Bake at 400 degrees for 50-60 minutes.

*If tops are browning too quickly during the last 30 minutes of baking, tent with aluminum foil. 

When the bread is ready to come out of the oven, remove and transfer pans to a wire rack, and let cool 5 minutes. Once 5 minutes have passed, turn out the loaves onto the rack to cool completely before serving. Serve with your favorite bread dishes, perfect for a morning breakfast with vegan butter and jam. Enjoy!

Ready to Serve Bread

-Amy






Monday, March 17, 2014

Vegan Red Velvet Pound Cake


Vegan Red Velvet Pound Cake
What's better then pound cake? Not much...a moist and buttery cake all in one. A perfectly old fashion dessert that has been served for as long as I can remember. It strikes a nerve in our hearts for the memories we have with it. Whether you enjoyed it shortcake style with strawberries or by itself while standing in front of the fridge...What? Oh you know you have do that too! This recipe shows you how to make that old fashion dessert, but with a new spin. This new pound cake recipe combines the love of red velvet, with the moist and rich taste with a creamy glaze all over. You will be going back for seconds and wondering if it's okay to eat it for breakfast...I won't tell if you do, I promise. Don't forget that this recipe makes two loaves, great to share with a loved one or as a nice homemade gift. Serve after dinner with an adult beverage or serve to the kiddos with vegan milk. However you serve it, you will be sure to walk away from your plate happy tummy. Enjoy!

Ingredients

1 cup vegan butter or shortening, at room temperature
1/3 cup vegan sour cream
2 Tablespoons vegan cream cheese, softened
2 1/2 cups organic cane sugar
2 teaspoons The Vegg with 1/2 cup hot water (Equal to 4-5 Eggs)

3 cups flour
1/3 cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 3/4 cup vegan milk with 1 3/4 tsp vinegar
1 teaspoon pure vanilla extract
Vegan friendly red food coloring (beet juice), to desired color

Glaze
2 cups organic confectioner sugar 
4 Tablespoons vegan milk
2 Tablespoons vegan cream cheese, softened

Directions

Hear the oven to 350 degrees.

Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.

Cream the vegan butter and 2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 3-5 minutes.



With the mixer on medium speed, add the vegg, vegan sour cream, and cream cheese .





Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine the vegan buttermilk mixture and vanilla. Add the flour and vegan buttermilk mixtures alternately to the batter, beginning and ending with the flour.







Only you have it mixed, add in the red coloring and cocoa powder and mix well to combine.






Once you are ready to bake, divide the batter evenly between the pans, smooth the tops.



Bake for 45 minutes to 1 hour, until a cake tester comes out clean. Let them cool before removing them from the pan. Once cooled down, let them cool completely on a rack.


Glaze
Combine the confectioners' sugar and the vegan milk in a bowl, mixing with a wire whisk until smooth. 







Pour over the tops of the cakes and allow the glaze to drizzle down the sides. Set to rest and let the glaze harden. 



Once the cakes are set up, cut to serve. Pair with an adult beverage or a big glass of vegan milk. Refrigerate and enjoy again and again. Enjoy! 

Ready to Serve Pound Cake

Wednesday, March 12, 2014

Kiss Me, I'm A Vegan Cupcake


Kiss Me, I'm A Vegan Cupcake


Whether your Irish or not, we all know what it means when we see those famously green desserts popping up during this time of year. We also know that chocolate and mint is not only delish but a perfectly paired combo for that oh so festive green holiday...hint hint...St. Patrick's Day of course! This ridiculously delish recipe with its own unique and tasty eliminates makes you think of the timely festivities that await you. With its moist vegan chocolate cake and creamy dreamy vegan minty buttercream, it sure to make you crave some more...and maybe a green beer or two. This recipe shows you how to make a traditional March time dessert that makes us think more green...and I don't mean environmentally green folks. You won't know where to stop with the recipe ideas that could be after trying this one. Serve the cupcakes along side vegan milk and enjoy over and over, not just for St. Patrick's Day...ANYTIME! You will be saying "top of the mornin' to ya" from now on! Enjoy!

Kiss Me, I'm A Vegan Cupcake
(Vegan Chocolate Cupcakes with Vegan Mint Buttercream) 

Ingredients

1 Tablespoon vinegar
1 1/2 cups vegan milk
2 1/4 cups flour

1/3 cup cocoa powder
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup oil
1 1/2 teaspoons pure vanilla extract
Vegan Mint Buttercream Frosting Recipe (below)

Directions

Heat oven to 350 Degrees

Liberally grease cupcake tin, line with paper cupcake liners, and set aside.

In a 2 cup measuring cup, add vegan milk and vinegar, mix and set aside to allow to curdle. This makes a vegan buttermilk. The mixture takes 5 to 10 minutes to curdle properly.


In a large mixing bowl, stir together the flour, sugar, baking powder, cocoa powder, baking soda, and salt. 



In another mixing bowl whisk together the ready to use vegan buttermilk mixture, oil, and  extract. When ready to blend, beat until smooth using a hand or stand mixer. Stop and scrape down the sides of the bowl as needed. 



Once the ingredients are combined, set aside to rest for 5-10 minutes the mixture gets a little thicker while it rests. Its not required, but it is a very nice outcome. 



Once the mixture is ready to use, fill the prepare and lined tin with batter using a 1/4 cup ice cream scoop for even measuring. 



*You can also make these mini cupcakes. Fun for parties.*

Bake for 15 to 20 minutes, or until a toothpick stuck in the middle of a cupcake comes out clean.

Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack to cool completely. Once the cupcakes are ready to frost, make up the frosting and frost liberally. Add optional vegan chocolate, sprinkles, sugar leaves as desired. Serve the cupcakes along side vegan milk and enjoy over and over anytime! Enjoy!

Vegan Mint Buttercream Frosting

1/2 cup vegan butter or shortening
1 cup powdered sugar
1 teaspoons vanilla extract
1/8 teaspoon peppermint oil

Optional
Vegan-Friendly Green Food Coloring 
Melted Vegan Chocolate (Garnish)

Directions

Beat together the shortening and margarine with a handheld beater or stand mixer. Add the powdered sugar and beat until completely light and fluffy, about 5 minutes. Add the vanilla and malt powder and beat for another 2 minutes.








Ready to Use Frosting
Fill the pastry bag and poke and squeeze out about one tablespoon into three locations in the underside of each cake. 

*Garnish with 1/2 cup melted vegan chocolate and sprinkles or sugar leaves. 


Ready to Serve Cupcakes
-Amy

Monday, March 3, 2014

Vegan Mongolian Beef


On those evening when all you want to do is order take out for those comforting Chinese food dishes, this recipe will make you hang up your phone. With a few pantry items, you can have many different Chinese food recipes whenever you want, it doesn't take much effort and has a super delish outcome. This recipe is super easy, all you have to do is chop, whisk, and let it cook away until the dinner bell rings. Nothing better than having a quick recipe but also having it be homemade and better for you in the long run. You will always know what's going into your food and you can control it all. You can change ingredients up and make it as healthy as you want it. Serve this dish with vegan lo mein noodle or even over brown rice. You can add in more of your favorite veggies and/or even pair it with a fresh salad. There will be plenty of leftovers to fight over, just don't forget the chopsticks! Enjoy!

Vegan Mongolian Beef

Ingredients


2 bags (9 oz) bags vegan beef strips or beef tips
1 Tablespoons cooking oil (I used wok oil)
4 stalks scallion (sliced diagonally)
2 teaspoons ginger, minced finely
2 large cloves garlic, minced finely

Marinade

2 teaspoon organic soy sauce
2 Tablespoon water
2 teaspoon rice wine vinegar

Sauce

4 teaspoons vegan Worcestershire sauce
1/4 cup organic soy sauce
1/2 teaspoon sesame oil
2 Tablespoon organic sugar cane
Salt & Freshly ground black pepper, to taste

Directions

Marinate the vegan beef in the merinade for 30 to 60 minutes. 

*(You can marinade longer) 


While you vegan beef is marinating. Make your sauce ahead of time. You will be able to throw everything together very fast and make your meal quicker. 


Heat up a wok with 1 tablespoon of oil over medium-high heat and stir-fry the marinated vegan beef. 



Once the vegan beef has cooked down and seared off a bit on it's sides. Add in the minced garlic and ginger. 


Cook until fragrant and mixed through out the vegan beef. You don't want the garlic to burn of scotch, watch it carefully. Then you can add the sauce mixture. 


Sauté until the sauce mixes and reduces. The sauce will become sticky and thick because the sugar in it cooks down and caramelizes. When it reduces, add in the scallions. 



Do a few quick stirs, then add in the snow peas. You want them still crisp with a bite to them. Cook for 3 to 4 minutes, add salt and/or pepper to taste. 


You will be ready to dish it out over rice or vegan noodles and serve hot. Garnish with more chopped scallions or even sesame seeds. Serve it along side a fresh garden salad. Enjoy!



-Amy