First of all I'm shocked at my own turpitude in allowing so much time to pass between posts. So I've submitted to a recent request regarding my previous post - in which I commented several times that (cake) recipes required veganising. 'But how?! How do you veganise it?'
Aha! Now I can't claim any kind of credit for these morsels of information: I learned virtually all I know (with the exception of a little trial and error) from Isa Chandra Moskowitz! So to anyone in possession of a copy of Vegan with a Vengeance or the Veganimocon, I'll be preaching to the choir, but for the rest of you, I hope some of it helps!
Ok, so replacing dairy - very straightforward, milk = soya milk, yoghurt = soya yoghurt, butter = dairy-free spread, and so forth. If you don't have any soya yoghurt, apple sauce works quite well. Other non-dairy milks can in certain circumstances be used, unless - and this is very important, I learned the hard way! - your recipe relies on the curdling of said milk, because rice, oat, almond and so forth do not curdle when vinegar or lemon juice are added! Curdled soya milk is also good in the absence of yoghurt, or if the recipe calls for buttermilk, and generally as a binder/moistener for cakes. If you want you can probably get away with using oil instead of spread, but the quantities are more difficult to get right - you need less oil than spread. And it doesn't work in any recipe that requires the creaming of butter and sugar! The best method when using oil instead or marg is the 'mix wet, mix dry and combine' strategy. If you've got a blender, chuck all the wet ingredients in it and whizz it up - the oil emulsifies very nicely.
Now the difficult part!
Eggs. The little buggers... There are several ways to replace them, but one must exercise caution when selecting the appropriate replacement for a recipe!
- the old-fashioned bicarb of soda/baking powder and vinegar method
- flax seed (linseed) powder
- soya yoghurt
- the ubiquitous banana
- silken tofu
- egg replacer (bleurgh)
I won't even mention the last, we can all do better than that and there's really no need for consuming such a vile substance. The first is tried and tested but it can be tricky to get the ratio right - some of Isa's cupcake recipes use 3/4 tsp here, 1/4 tsp there, and so on! I don't have the patience for such experimentation, but a standard cake is less vulnerable than a cupcake so a teaspoon of baking powder plus a bit of soda depending on the acid content of your cake is normally what I do - alongside a cupful or so of soya milk curdled with a teaspoon of vinegar. There's no residual flavour and if you get it right this is the best way to mimic the leavening properties of eggs - it's an old wartime technique actually, when eggs and dairy were scarce (the source of my favourite chocolate cake recipe too!).
Flax/linseed is a good one too, but it has a distinctive flavour, a sort of 'healthy' taste (which I like in general but it's not quite right for Victoria sponge, for example), so use it in strongly flavoured or oaty-type things. One tablespoon of powder mixed with three of water and left too goopify for 5 minutes equals one egg. Then just throw it in with the wet ingredients. If you can't find the powder, you can leave whole linseeds to soak in water overnight - the water will get the same goopy effect.
Soya yoghurt is good when you want a really moist cake, and doesn't leave much taste - about 4 tablespoons for an 'egg' is I think what Isa recommends. A little extra never hurts though... This method doesn't leaven though, so if you want a light, structured end result you need to combine this with the baking powder method.
Ah. bananas, what would we do without you! Those really black and squishy ones that no one else wants are the perfect thing here. I tend to use one small banana per egg. They do a grand job but bear in mind that whatever you use these in (especially if you're using more than one) will, surprise surprise, come out tasting a little banana-y. All you have to do is mash it up really well, and then add it to the wet stuff. Things with banana in also tend to brown a bit quicker so don't panic and think you've overcooked it!
Silken tofu is a slightly expensive and occasionally elusive one, but great if you want extra richness and cakeyness. Blend or mash 3 tablespoons until as smooth as humanly possible for one 'egg', then add the other wet ingredients to it and blend again.
It's always a slightly creative process, you can never be sure if it'll work perfectly, but unless you're hankering after a very specific result the chances are a cake made with any of these egg replacements will be at least servicable! Things to remember are 1) the purpose of the egg and therefore your replacer - sometimes it's just binding, like in a muffin or quick bread (which all of these achieve), sometimes it's leavening too, as in classic cake recipes like the Vicky sponge or lemon drizzle (trickier), and sometimes recipes just stick eggs in where there's clearly no need whatsoever (banana bread and biscuits being the usual culprits). The other factor is the liquid content of the recipe - replacing margarine with oil and eggs with curdled soya milk is going to leave you with a significantly thinner batter, so you might need to add more flour. You can also combine more than one method (often a good idea) if you've got, say, 4 eggs to replace and have doubts about replacing them all with just soya yoghurt or just flax seed goo.
Happy veganising... And I'm no expert but if you have any questions I will do my best to help!
Monday, 2 August 2010
Friday, 18 June 2010
To-cook list...
A list of recipes I've been salivating over but haven't got round to trying out yet!
Blackberry and apple crumble cake (also requires veganising, more fun for me!).
Banana walnut cake with date-sweetened chocolate frosting (sugar free, yay, but needs veganising).
Just this minute noticed another yummy sounding confection on that same site that had passed me by somehow - carob brownies.
Some version of this Thai coconut soup.
Urid Dhal with feungreek - I love fenugreek, and now it's growing in my garden there'll be nowt to stop me!
Chocolate coconut pudding.
This one's for a cold grey day! Spelt macaroni with cashew cheese.
Chinese dumplings a la Vegan Dad - he never fails!
This one sounds so exciting that it's probably going to be my next dinner party/celebration meal recipe. Tofu, sesame, spinach and miso napoleons.
I've been googling shortcrust pastry recipes like there's no tomorrow since my new-found success with it - and found all kinds of potential deliciousness! Spinach and mushroom quiche, sausage rolls (obviously to be filled with vegan sausages/some vegetable-based treat instead of pork), pesto pastry wheels (again filling to be transformed into cruelty-free goodness), and (om nom nom, really shouldn't but you know you want to) treacle tart. I might even attempt to de-sugar it a bit with dates and that sort of thing.
That should keep me going for a while!
Blackberry and apple crumble cake (also requires veganising, more fun for me!).
Banana walnut cake with date-sweetened chocolate frosting (sugar free, yay, but needs veganising).
Just this minute noticed another yummy sounding confection on that same site that had passed me by somehow - carob brownies.
Some version of this Thai coconut soup.
Urid Dhal with feungreek - I love fenugreek, and now it's growing in my garden there'll be nowt to stop me!
Chocolate coconut pudding.
This one's for a cold grey day! Spelt macaroni with cashew cheese.
Chinese dumplings a la Vegan Dad - he never fails!
This one sounds so exciting that it's probably going to be my next dinner party/celebration meal recipe. Tofu, sesame, spinach and miso napoleons.
I've been googling shortcrust pastry recipes like there's no tomorrow since my new-found success with it - and found all kinds of potential deliciousness! Spinach and mushroom quiche, sausage rolls (obviously to be filled with vegan sausages/some vegetable-based treat instead of pork), pesto pastry wheels (again filling to be transformed into cruelty-free goodness), and (om nom nom, really shouldn't but you know you want to) treacle tart. I might even attempt to de-sugar it a bit with dates and that sort of thing.
That should keep me going for a while!
Wednesday, 16 June 2010
Is it a samosa? Is it a pasty? Who cares... My pastry worked!
A vat of chickpea, carrot and spinach curry cooked up yesterday inspired me, for some unknown reason, to make some pasties with the leftovers. Today it seemed less of an appealing prospect, with the messy and tiresome dough-making process that may or may not succeed...
But wait! What's that? You looked up pastry making in all your recipe books and randomly selected the one that actually worked?! YES! It's true. You can make pastry without fear, without gungy hands, and without even breaking a sweat, thanks to Nigella Lawson. The woman is a genius. I've always liked her 'just chuck it all in then eat it like you mean it' approach, which is maybe why I picked her method out of all the others I looked at.
First genius stroke - put all the ingredients in the freezer for 10 minutes before starting. (Ingredients, for me, being 300g white spelt flour and 150g dairy-free marg - you just need twice the amount of flour to fat.) I sort of knew this already, but it really does make life a lot easier. Second, really amazing true genius stroke: put the flour and the fat into the food processor. Honestly, who knew it could be so easy? No craggy, gluey hands, no aching arms, no margarine all over the place. Add a bit of water (with lemon juice or vinegar and salt added) in small increments until the dough is almost holding together, then take the dough out of the machine, wrap it in a bag and put it in the fridge for 20 minutes. True, I left mine in for more like an hour due to some Scrabble-related distraction, but when I took it out, the woman was right! Even if you added a but too much liquid by mistake (it's almost as though she was talking directly to me...), there was 'a dough that anyone can roll out'. Incredible.
I was impressed just with the food processor bit (I mean really, I've had a food processor all this time and I didn't know how much hassle I could be saving myself?!), and then with the smooth, lovely, cool, pliable dough that came out of the fridge - but the most impressive part? Naturally, the post-cooking eating part! Thin, flaky, crisp, but with maximum stuff-holding capacity.
Take heart, all thou pastry naysayers! It can be done.
But wait! What's that? You looked up pastry making in all your recipe books and randomly selected the one that actually worked?! YES! It's true. You can make pastry without fear, without gungy hands, and without even breaking a sweat, thanks to Nigella Lawson. The woman is a genius. I've always liked her 'just chuck it all in then eat it like you mean it' approach, which is maybe why I picked her method out of all the others I looked at.
First genius stroke - put all the ingredients in the freezer for 10 minutes before starting. (Ingredients, for me, being 300g white spelt flour and 150g dairy-free marg - you just need twice the amount of flour to fat.) I sort of knew this already, but it really does make life a lot easier. Second, really amazing true genius stroke: put the flour and the fat into the food processor. Honestly, who knew it could be so easy? No craggy, gluey hands, no aching arms, no margarine all over the place. Add a bit of water (with lemon juice or vinegar and salt added) in small increments until the dough is almost holding together, then take the dough out of the machine, wrap it in a bag and put it in the fridge for 20 minutes. True, I left mine in for more like an hour due to some Scrabble-related distraction, but when I took it out, the woman was right! Even if you added a but too much liquid by mistake (it's almost as though she was talking directly to me...), there was 'a dough that anyone can roll out'. Incredible.
I was impressed just with the food processor bit (I mean really, I've had a food processor all this time and I didn't know how much hassle I could be saving myself?!), and then with the smooth, lovely, cool, pliable dough that came out of the fridge - but the most impressive part? Naturally, the post-cooking eating part! Thin, flaky, crisp, but with maximum stuff-holding capacity.
Take heart, all thou pastry naysayers! It can be done.
Basilicious!
That's what I should call the smoothie I made this morning when I finally write that cookbook.
Two kiwis, one banana (all slightly too ripe for eating but perfect for smoothies!), three large basil leaves, a dollop of plain soya yoghurt, a splash of water and some raisins for good measure. It could probably stand more basil as it was a very subtle flavour, but I didn't want to overdo it on my first try and ruin the whole thing!
I've also heard that pineapple and basil is something of an experience, so I shall have to keep my eyes peeled for reduced pineapples!
Two kiwis, one banana (all slightly too ripe for eating but perfect for smoothies!), three large basil leaves, a dollop of plain soya yoghurt, a splash of water and some raisins for good measure. It could probably stand more basil as it was a very subtle flavour, but I didn't want to overdo it on my first try and ruin the whole thing!
I've also heard that pineapple and basil is something of an experience, so I shall have to keep my eyes peeled for reduced pineapples!
Sunday, 2 May 2010
Cold sore magic!
Cold sores: the mere mention is enough to strike fear into the hearts of sufferers! Ever since I can remember I have been afflicted with these fuckers, sometimes appearing two at a time, or one after the other in a continuous stream of pain and ugliness. And I have tried everything. My dad used to tell me to keep licking it and the saliva would make it go away. How wrong could he have been! This is the worst thing to do. Well, almost, along with picking, itching, poking, etc.
The best lesson I have learned over the years is: DO. NOT. TOUCH. IT.
At all.
The minute you put finger to tingle, that nasty, spiteful little virus will come flocking to the surface in a cornucopia of red, swollen, liquid-filled blisters, rendering you frustrated and cross for the next two weeks. If you can resist the urge to touch, the blisters will be minimal and the whole ordeal will be over far sooner- not to mention minimising the risk of a second infection by spreading it inadvertently across your face. The other thing I should point out on this note is do not use any kind of lip balm while the poisonous pustules are there. It too will become infested, and the next time you come to use it, guess what? Yep. I don't need to elaborate.
But now, the real purpose of this post is actually to share with the world a wondrous discovery that I hope will ease the horror for all sufferers! And here it is.
Tincture of Myrrh.
Press a tissue or a piece of cotton wool soaked with a few drop of it to the afflicted area for 30 seconds or so (it will sting, if it doesn't you need to press it on for longer), every few hours. The alcohol in it will dry it out, and the myrrh is a strong anti-viral, reducing the swelling and irritation and the life of the beast. I managed to get rid of an uber-sore in a week with this method - normally that would be two or even three weeks start to finish! It would probably have been less if I'd figured out the technique sooner - to start with I was just applying drops of tincture directly onto my lip, which was actually annoying it more because the pipette poked it a little bit and made it extra itchy.
I've read about people doing this with nail polish remover, which sounds completely horrifying! It's the same theory though, drying it out with alcohol - the difference being that acetone is extremely toxic and poisonous if consumed, whereas tincture of myrrh has beneficial effects and will not harm you if you accidentally swallow a bit. I know what i'd rather go for!
The best lesson I have learned over the years is: DO. NOT. TOUCH. IT.
At all.
The minute you put finger to tingle, that nasty, spiteful little virus will come flocking to the surface in a cornucopia of red, swollen, liquid-filled blisters, rendering you frustrated and cross for the next two weeks. If you can resist the urge to touch, the blisters will be minimal and the whole ordeal will be over far sooner- not to mention minimising the risk of a second infection by spreading it inadvertently across your face. The other thing I should point out on this note is do not use any kind of lip balm while the poisonous pustules are there. It too will become infested, and the next time you come to use it, guess what? Yep. I don't need to elaborate.
But now, the real purpose of this post is actually to share with the world a wondrous discovery that I hope will ease the horror for all sufferers! And here it is.
Tincture of Myrrh.
Press a tissue or a piece of cotton wool soaked with a few drop of it to the afflicted area for 30 seconds or so (it will sting, if it doesn't you need to press it on for longer), every few hours. The alcohol in it will dry it out, and the myrrh is a strong anti-viral, reducing the swelling and irritation and the life of the beast. I managed to get rid of an uber-sore in a week with this method - normally that would be two or even three weeks start to finish! It would probably have been less if I'd figured out the technique sooner - to start with I was just applying drops of tincture directly onto my lip, which was actually annoying it more because the pipette poked it a little bit and made it extra itchy.
I've read about people doing this with nail polish remover, which sounds completely horrifying! It's the same theory though, drying it out with alcohol - the difference being that acetone is extremely toxic and poisonous if consumed, whereas tincture of myrrh has beneficial effects and will not harm you if you accidentally swallow a bit. I know what i'd rather go for!
Tuesday, 27 April 2010
Blending frenzy!
I've been trying to up the raw content of my diet lately, which means: smoothies! Yum yum. Trouble is, I have a rubbish blender. In fact, it's not even a blender, it's a food processor with a liquidiser attachment. Sadly it has trouble liquidising even so much as already-cooked soup, but we do our best.
Regardless of this handicap, and in anticipation of the new (well, second hand) super (or should that be souper?!) duper blender I have purchased from ebay and now wait for with bated breath, I have been having some fun breakfast/lunch/snack times throwing various ingredients recklessly into the liquidiser in search of delicious combinations, and ignoring the fact that I have to eat the results with a spoon. Yesterday I made two constrasting drinks - first was orange, apple and ginger, which was tasty and refreshing, though it could have done with a little more ginger as mine had got a bit dry. Second was a more porridgey-breakfasty protein-rich number that I found particularly pleasing. It contained, if I can remember it all, oats, wheatgerm, almonds, oat milk, a banana, two little apples and some raisins - and a teaspoon of maca for extra goodies!
This afternoon, in a moment of listlessness, I decided to get Aztec with some chocolate powder - I warmed up a mug of oat milk and put it in the blender with 3 teaspoons of unsweetened cocoa powder (I'm going to sound like I've been sponsored here, but this stuff from Equal Exchange is just so good! Dutch processed and everything), a teaspoon of maca, a teaspoon of flax seed powder (a mistake in a blender that can't crush a boiled potato - it just wound up unpleasantly bitty!) a pinch of both cinnamon and ginger powder and a spoonful of agave nectar. Now that's what hot chocolate should taste like! Next time I might even throw a little bit of chilli powder in there too.
It's going to be at least three weeks until I get my, dare I say it, whizzy, new blender - how will I ever contain myself!? I'm also slightly upset that I haven't been able to get more blending-related puns into this post. Suggestions welcome.
Regardless of this handicap, and in anticipation of the new (well, second hand) super (or should that be souper?!) duper blender I have purchased from ebay and now wait for with bated breath, I have been having some fun breakfast/lunch/snack times throwing various ingredients recklessly into the liquidiser in search of delicious combinations, and ignoring the fact that I have to eat the results with a spoon. Yesterday I made two constrasting drinks - first was orange, apple and ginger, which was tasty and refreshing, though it could have done with a little more ginger as mine had got a bit dry. Second was a more porridgey-breakfasty protein-rich number that I found particularly pleasing. It contained, if I can remember it all, oats, wheatgerm, almonds, oat milk, a banana, two little apples and some raisins - and a teaspoon of maca for extra goodies!
This afternoon, in a moment of listlessness, I decided to get Aztec with some chocolate powder - I warmed up a mug of oat milk and put it in the blender with 3 teaspoons of unsweetened cocoa powder (I'm going to sound like I've been sponsored here, but this stuff from Equal Exchange is just so good! Dutch processed and everything), a teaspoon of maca, a teaspoon of flax seed powder (a mistake in a blender that can't crush a boiled potato - it just wound up unpleasantly bitty!) a pinch of both cinnamon and ginger powder and a spoonful of agave nectar. Now that's what hot chocolate should taste like! Next time I might even throw a little bit of chilli powder in there too.
It's going to be at least three weeks until I get my, dare I say it, whizzy, new blender - how will I ever contain myself!? I'm also slightly upset that I haven't been able to get more blending-related puns into this post. Suggestions welcome.
Wednesday, 10 March 2010
Puddingy goodness
I just created a new and completely delicious pud out of desperation for something sweet after dinner this evening - I'm so dead tired after working at the wood shop all day I really needed some sugar supplies!
My initial plan, formed under the duvet, was to mix sultanas and oats with the bit of soya yoghurt left in the fridge, and add something sticky like syrup. Gaving made it downstairs, found an appropriate receptacle (difficult and potentially plan-scuppering tasks) and poured out some oats, I opened one of my kitchen drawers to retrieve the raisins and ponder the something sticky. This is where I had the brainwave that turned it all around. Cocoa powder. I shook out a generous helping over the oats, scraped the remains of the yoghurt over and mixed it up. It didn't taste nice. Then I remembered the wonder-substance waiting quietly in the fridge... Maple syrup! A generous splosh and a good handful of raisins were the transformative ingredients.
The resulting smooth/chewy/chocolatey/fruity pudding was exactly the right thing. I think next time it would benefit from a sit in the fridge to properly macerate - and perhaps a few slivers of crystallised ginger...mmm...
My initial plan, formed under the duvet, was to mix sultanas and oats with the bit of soya yoghurt left in the fridge, and add something sticky like syrup. Gaving made it downstairs, found an appropriate receptacle (difficult and potentially plan-scuppering tasks) and poured out some oats, I opened one of my kitchen drawers to retrieve the raisins and ponder the something sticky. This is where I had the brainwave that turned it all around. Cocoa powder. I shook out a generous helping over the oats, scraped the remains of the yoghurt over and mixed it up. It didn't taste nice. Then I remembered the wonder-substance waiting quietly in the fridge... Maple syrup! A generous splosh and a good handful of raisins were the transformative ingredients.
The resulting smooth/chewy/chocolatey/fruity pudding was exactly the right thing. I think next time it would benefit from a sit in the fridge to properly macerate - and perhaps a few slivers of crystallised ginger...mmm...
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