Sunday, August 15, 2010

Angelic Potatoes

I followed a link from one of my veg sites for "vegan deviled eggs". On Veg Web I found this recipe.

However, like most things, I don't ever follow the original recipe and so this is my take on the above recipe which I've called Angelic Potatoes.

6 New Potatoes (peeled and halved)
Olive oil (enough to coat the halved potatoes)
4 Tbsp veganaise
1 1/2 - 2 tsp yellow mustard
1 Tbsp dried mustard
2 Tbsp chopped onion (I'd like to finally dice this I found the chopped a little too crunchy)
Dash of hot sauce
1 1/2 - 2 tsp Goya Adobo
A couple of grinds of black pepper
Paprika to dust at the end.

Peel the potatoes, and then cut them in half
Coat in oil and place face down on a baking sheet in a 350 degree oven for about 30 minutes or until tender.
Remove from the over and cool enough to touch (I put my mine on a plate in freezer).
Using a knife scoop out the middle of each potato.
Mix all of the other ingredients including the scooped out potato in a food processor.
Either use a pastry bag or just a spoon to put the filling in each of the potatoes.
Sprinkle with paprika

Stand back as these will be devoured by all around. It has been almost two years since I've had a deviled egg but everyone who had them agreed that they have the same flavor and they didn't last more than 10 minutes.

I didn't get a picture as by the time I thought to, they were gone.

Sunday, June 13, 2010

Corn Chowdah

You need:
one bag of frozen corn
one small onion
one head of garlic
one stalk of celery
two carrots
five or six red potatoes
kosher salt
black pepper
two cups of veggie broth
one tbsp of corn starch
a cup of water
one to two cups of plain soy milk

Heat the oven to 375
spread the corn out on a baking sheet that has been sprayed with cooking spray.
Finely dice the potatoes and spread them on their own sprayed baking sheet
largely chop the onion and roast it at the same time.
Wrap the head of garlic in foil and roast it
Place both in the oven turning every ten minutes until the potatoes brown and the corn starts to get a little color.
Take half the corn, the onion, and the garlic and throw that all I to the food processor and pulse until roughly chopped.

Then put the broth, mixture from the food proxessor and the rest of the corn into a large pot. Add your carrots and celery - both finely diced and heat on low. Mix the water and corn starch and add to the pot. Simmer or twenty minutes.

Stir in the potatoes, and soy milk using as much milk as you want to get your desired consistency. Add salt and cracked black pepper to taste.

take half the corn

Wednesday, February 10, 2010

Coconut Macaroons

Macaroons are one of those cookies that I think of when I think of the holidays. Not something you have every day. Today was a snowday here in lovely New England and so I thought I'd try my hand at some macaroons. The recipes I saw called for dairy and/or eggs so I needed to improvise.

2 Tbsp Ener-G Egg Replacer
1/2 cup water
1 cup granulated sugar
3 Cups sweetened shredded coconut
1/4 tsp salt
1 tsp vanilla extract
1/2 cup flour

Combine the egg replacer and water in a metal bowl.
Whisk together.
Then place the bowl over a pot with simmering water.
Whisk in the sugar and vanilla until the mixture is warm to the touch.
Remove from heat and whisk in the salt and flour
Then stir in the coconut and place in the refridgerator for a couple of hours to chlll.
Pre-heat oven to 325 and line two baking sheets with parchment paper.
Place dough onto parchment in spoonfuls (you should get about 24).
Bake for 15-20 minutes until golden.
Remove to a wire rack to cool.

Mint and Chocolate Chip Cookies

Yes, Nestle's Mint and Semi-Sweet chips contain no dairy. So... here is the recipe.

1 cup packed brown sugar
3/4 cup granulated sugar or a little more then 1/2 cup powdered sugar
1 cup Earth Balance spread... See More
1 tsp vanilla extract
1 Tbsp Ener-G egg replacer
1/2 cup warm water
2 1/2 cups flour
3/4 tsp baking soda
3/4 tsp salt
1 package of chips

Heat over to 375
Beat sugars and Earth Balance until creamy at medium speed. While that is happening combine the water and egg replacer and mix well. Add the egg replacer and vanilla to the sugar mix. Once combined stir in the flour, salt and baking soda.

By hand stir in the chips

Drop by rounded spoonful onto baking sheets and cook for 11-14 minutes. Cool on a wire rack. Enjoy!

Friday, January 22, 2010

Dark Chocolate Brownies

Sorry no picture on this one. I made a tray of these earlier this week and they were gone so quickly.

The original recipe comes from the Engine Two Diet and was given to them by Lydia Heckendorf.

These are just fantastically awesome!

1/2 cup light brown sugar pcked
1/2 cup raw sugar
1 cup unsweeteened applesauce
1 Tbsp EnerG egg replacer mixed with 1/4 cup water
1/4 cup + 2 Tbsp vanilla soy milk
1 1/2 tsp vanilla extract
1 1/2 tsp apple cider vinegar
1 1/2 cups whole wheat flour
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups dairy free chocolate chips or chunks

Preheat oven to 375
Combine the sugars and applesauce in a mixer
Beat in the egg replacer mixture, soy milk, vinegar and vanilla
Combine the dry ingredients (except the chocolate chips).
Slowly add the dry mixture to the wet while continuing to mix
Once combined, stir in the chocolate chips
Pour the batter into a 9x13 sprayed with cooking spray
Bake for 16-20 minutes or when a toothpick inserted in the middle comes out clean
Let cool
Cut and serve

Monday, January 18, 2010

Amish White Bread

Amish White Bread
I've tried making bread many times. I blame my mother for this. Growing up it seemed she was always baking something and the smell of fresh baked bread lingers in my head all these years later.

So I've run through many recipes. One problem I have had repeatedly was a non-rising bread. This recipe though seems to work well.

1/4 oz Dry Yeast (1 packet)
1/2 Cup Warm Water
1/3 Cup Sugar
2 tsp Salt
2 Cups Water
2 1/2 Tbsp Shortening
6-7 Cups All Purpose Flour (I have not tried it yet with any whole wheat flour)

Dissolve the yeast in the warm water
In a Mixing Bowl combine the 2 cups water, sugar, salt and shortening
Stir in the yeast and water
Slowly add the flour to form a moist dough (I used a kitchenaid for this part)
I then kneaded it in the mixer. You could also do this by hand
Put in a greased bowl covered and let rise (I put mine near my Cable Box where it is nice and warm) for two hours.
Punch down, and divide into two equal parts.
Place into two greased loaf pans and let rise until higher than the pans (another 1-2 hours, back to the Cable Box!)
Bake at 375 for 30 minutes
Cool for 10 minutes
Turn pans on side and let rest until bread is loosened.
Remove bread from pans and let cool completely on a rack.

This is a great, easy bread recipe.

Peanut Butter Chocolate Chip Oatmeal Cookies!

A friend of mine likes to bake. He goes in for all the crazy stuff (I hear he's working on maple syrup bacon chocolate chip cookies). For obvious reasons some of his recipes aren't going to work for me. He found a link to a recipe and I thought I'd try it. These cookies are AWESOME!!!!! Sorry there is no picture of these they just went so fast!

Credit for the original recipe goes to hipbonez at I made one or two slight modifications.

2/3 Cup Crunchy Peanut Butter
2 Tbsp Smooth Peanut Butter
4 Tbsp Vegetable Oil
1 1/2 Cups Light Brown Sugar (I actually used Splenda/Brown Sugar)
2/3 Cup Vanilla Soymilk
2 tsp Vanilla Extract
1 Cup Whole Wheat Flour
1 Cup All Purpose Flour
1 tsp Baking Soda
1 tsp Salt
2 Cups Rolled Oats
1 1/3 Cups Chocolate Chips (gotta look at the label)

Heat oven to 375
In a large bowl mix together the first five ingredients
In a small bowl mix together the flour(s), salt and baking soda
Stir the dry mix into the liquid mix
Stir in oats and chocolate chips
Drop by rounded spoonfuls onto a Silpat or Parchment Paper cooking tray
Bake for 12 minutes or until set
Let cool on tray for 5 minutes

This yielded somewhere in the range of 60 cookies for me.

Friday, January 1, 2010

An excellent chocolate cake

I needed to make a birthday cake and so I did what most people do these days. I Googled "Vegan Chocolate Cake Recipe" and there was a bunch. I found one that was described as the best cake ever. Well I had to try that. So, first let me give credit where it is due. I found this cake at ( and it was written by someone named Alicia K.

I present what I did here for you. The picture represents the cake after we had already had some.
There are two ingredient lists, one for the cake and one for the chocolate glaze. You're going to need some time for the recipe as the cake needs to cool off before you can put the glaze on top of it.
Cake Ingredients:
1 1/4 cup flour
1 cup sugar
1/3 cup unsweetened cocoa powder (or a little more)
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled vinegar (I used apple cider)
Preheat oven to 350.
Mix all dry ingredients in a bowl
Add all of the liquid ingredients and stir until the batter is will combined
Pour the batter into an 8x8 pan (I sprayed mine with cooking spray first)
Cook for 35+ minutes (until a toothpick comes out clean)
Remove from pan and place on a rack to cool.
Chocolate Glaze ingredients:
1/2 cup sugar
4 Tbsp margarine
2 Tbsp vanilla soy milk
2 Tbsp unsweetened cocoa powder (mine were heaping)
Jimmies/Sprinkles whatever else you might want to decorate with
Once the cake has cooled, everything but the jimmies/sprinkles in a small sauce pan
Put over moderate heat and stirring often bring to a boil
Once at a boil reduce to a simmer and continue stirring for 2 minutes
Remove from heat and occasionally stir for the next five minutes.
Pour over the cake letting gravity spread it across the cake
Add any jimmies/sprinkles decorations you want
Let the glaze continue to cool on the cake and develop a nice shine