Tag Archive | vegan

Mexican Hot chocolate Cookies


FullSizeRender-2Whatcha need:

For the cinnamon sugar:

1/2 cup sugar

1 teaspoon ground cinnamon

 

For the dough:

1 cup sugar

1/4 cup maple syrup

3 tablespoons almond milk

1 teaspoon vanilla extract

1/2 cup grapeseed oil (or any oil with minimum flavor)

1 1/2 cup flour

1/2 cup cocoa powder (preferably unsweetened)

*optional: 1 envelope of Mexican Hot Chocolate mix (not Vegan)

1 teaspoon baking soda

dash of salt

1 teaspoon cinnamon

1/2 teaspoon cayenne pepper (can add more for an extra hint of heat)

Whatcha do:

Preheat oven at 350F. Line 2 baking sheets with foil.

Mix first 2 ingredients in a bowl and leave it aside.

In a mixing bowl, mix well the wet ingredients and the sugar. Add the dry ingredients to obtain a soft cookie dough.

Divide in balls of 1 inch and roll in the sugar/cinnamon mixture.

Place on the cookie sheet at about 2 inches intervals as the cookies will flatten when baking.

Bake for 10-12 minutes. They will feel soft at touch and crackled on top.

Remove from the oven and let cool completely on a cooling rack.

Eat and enjoy! Just not too many at once….lol

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Ethiopian Injera (flat bread)-gluten free


Yields: 8-9 flat breadsImage

Preparation time: 10 minutes

Rising time: 1 hour

Cooking time: 15 minutes

Whatcha Need:

1 cup Teff flour (can be substituted with brown rice flour)

1 ½ cup warm water

1 ½ teaspoon active(instant) yeast

½ teaspoon sugar

½ teaspoon salt

2 teaspoon vinegar

½ teaspoon baking powder

 

In a mixing bowl, whisk together 1 cup of Teff with 1 cup warm (room temperature) water, sugar and yeast.

Cover with a tea towel and let it sit for 1 hour. The dough should get a foamy crust and rise a bit.

Add ½ cup water, salt, vinegar and mix well. Sprinkle the baking powder and whisk. The dough should bubble and become foamy. The texture would be similar to the pancake mix. If the mixture does not bubble when poured in hot oil, sprinkle more baking powder. If it is too thick, add more water and remix.

In a hot skillet, drizzle few drops of oil and pour about ½ cup of mixture. Cover with a lid and cook for 1 minute or until the idle of the bubbly pancake is cooked. Remove the lid and cook for another 2-3 minutes until the edges feel crisp and starts to pull away.

 

 

 

Julia Child’s Bread


in my attempts of finding the perfect bread recipe, I stumbled into a recipe that i felt it was worth trying. Julia Child is the author of this recipe and i just adapted it to my own needs.The result is a soft crust bread with a hearty, fluffy  consistency. It reminds me of my mom’s bread.Image

2 1/2 cups warm water

1 Tbsp. active dry yeast

1 Tbsp. sugar

6 cups all-purpose flour

2 tsp. salt

1/4 cup vegetable butter, softened

Pour 1/2 cup of the water into a bowl (preferably that of a stand mixer) and stir in the yeast and sugar. Let sit for 5 minutes, unit foamy. (If the yeast doesn’t do anything, toss it out and buy fresh yeast.)

Add the rest of the water and about half of the flour. Stir until well blended. Add the rest of the flour, the salt and butter and stir until it is well combined. Continue to knead (about 20 minutes) until it’s smooth and elastic. The gluten must be activated to get a smooth dough.

If using a hook mixer, mix for about 8 minutes.

Shape it into a ball and put it back into the bowl.

Cover with a tea towel and let it sit for  1 1/2 hours, until it’s doubled in size.

Butter two 4″x8″ loaf pans.

Punch the dough down (love that part!) and pat each piece into a rectangle that’s about 9″x12″ – or a bit bigger than a standard piece of paper.

Starting at a short end and roll it.  Place seam side down in the loaf pans, tucking the ends in. Cover with the tea towel again and leave them for an hour, until they puff right up out of the pan.

Preheat the oven to 375°F and put the rack in the middle of the oven. Bake for 30-35 minutes, until the loaves are honey brown. Immediately turn the loaves out of their pans and onto a rack to cool.

Makes 2 loaves.

Ruby Chocolate Muffins


Ruby Chocolate Muffins

(adapted from HH recipe)Image

These delicious muffins are fat free, low sugar and gluten free. Great for a snack, party or breakfast.

Whatcha need:

1 ¾ gluten free flour(I used Bob’s Red Mill brand)

¼ cup carob powder (use cocoa powder instead)

1 tablespoon baking powder

½ cup brown sugar(use  more if you like it sweeter)

½ cup apple sauce

1 ¼ almond milk (you can use rice or soy milk as well)

1 cup fresh cranberries

¼ cup chocolate chips (optional)

Whatcha do:

Mix dry ingredients giving it a stir and add the wet ingredients. Gently mix until all ingredients are wet.

Divide them in non-stick muffin tins (fill ¾ ) and bake at 350F for 18 minutes.

Tip: The final result will be moist, soft muffins that are not very sweet. You can feel the tartness of the cranberries. If you want them sweeter, double the sugar.

Tunisian Garbanzo Stew


Whatcha need:Image3 medium size potatoes, peeled and cubed

4 medium size carrots, peeled and cubed

1 onion, chopped

2 cans garbanzo beans, drained

½ cup raisins

2 tablespoons cumin

1 teaspoon paprika

1 teaspoon pumpkin spice

4 tablespoons squeezed lemon juice

5 cups water

half pack (5 oz) frozen spinach chopped

salt to taste

Whatcha do:

In a pot, sauté onion in a tablespoon of water until translucent.

Add potatoes, half of the garbanzo beans, carrots and water. Simmer until the vegetables are lovely and tender, about 15 minutes or so.

In a bowl, mash the rest of the garbanzo beans and save for later.

Add spices to the pot and raisins. Add the lemon juice and stir well.

Add the spinach and let it cook for 1-2 minutes.

If desired, at this point, you can add more water if you want it thinner.

Add salt to taste and it is ready to be served.

Enjoy ! ! !

 

Deviled Potatoes


Deviled Potatoes

Inspired by Lindsay Nixon, Happy Herbivore (happy herbivore.com), I created these deviled potatoes  and it just hit the spot. Perfect appetizer. Image

Whatcha need:

8 small potatoes

½ teaspoon paprika

½ teaspoon Dijon Mustard

1 teaspoon turmeric

½ cup hummus

½ teaspoon garlic powder

½ teaspoon onion powder

salt to taste

Whatcha do:

Wash the potatoes well and place them in cold water in a pot. Cover them with water and bring it to boil. Let them simmer on medium hit until they are fork-soft (about 30 minutes or so).

Drain them and let them cool on a rack. When the potatoes are cool to touch, cut them in half, lengthwise. With a teaspoon, scoop the inside (about a spoonful) leaving the edges intact.

Place the potatoes in a bowl and mash them with a fork. Add the rest of the ingredients and mix well.If you feel the mix is too dry, add few drops of olive oil.

With a spoon or a decorating bag, fill the scooped potatoes to make a dome.

This step is optional. Sprinkle some paprika on top and add some parsley. Be creative!

These deviled potatoes are so good as a party appetizer. Easy and fun to make, delicious to eat.

Roasted Eggplant Dip


Image

Whatcha need:

1 large eggplant

2 tablepoons of slivered almonds (or chop them a bit if you have them whole)

¼ teaspoon mustard seeds

¼ teaspoon sesame seeds

1 small onion diced

1 small jalapeno seeded and diced

1 teaspoon ginger root, minced

1-2 cloves of garlic

juice from half lemon

salt to taste

Whatcha do:

First, preheat the oven to 400 F. Wash the eggplant and dry it. Then prick it with a fork all over (it needs to release air when roasting). Place it on a non-stick cookie sheet and roast it for 45 minutes or until it is tender. If you have a grill, put it on the grill. The smoke adds to flavor. I also roast several eggplants at the time since I have the oven hot already. I use to for my eggplant-lentil burger, Romanian eggplant spread or just freeze it for future use.

When the eggplant is cool, pel it and let it drain of any extra liquid. Mash it with a wooden or ceramic chopper (I prefer wood or ceramic  tools for eggplant to prevent oxidation).

 

In a small pan, heat the almonds, sesame seeds and mustard seeds. Fry until the sesame releases oil and the mustard seeds pop. The almonds are releasing the sweet fragrance so you know they are done.

Add onion, jalapeno and ginger and cook on medium for a few minutes. Transfer to a blender and pulse a few times.

Add the almond puree to the eggplant and season to taste.

Serve it on raw vegetables or your favorite crackers. Great on pita bread, flat bread or naan.