Showing posts with label Buttah. Show all posts
Showing posts with label Buttah. Show all posts
Tuesday, September 17, 2013
CHEESEY GRILLED SEITAN SANDWICH WITH SALTED CARAMEL PEAR BUTTER; & BUTTERY SAGE-ROASTED CAULIFLOWER
This was a quick supper that I made a few nights ago-- no real recipes needed! For the sandwich, I wanted to make a savory one using my new Slow Cooker Salted Caramel Pear Butter (it's so tasty that I'm trying to devise ways to use it other than on toast). I had some Daiya Mozza Shreds in the freezer and also a chunk of frozen leftover homemade seitan "pork tenderloin". So, here's what I did:
Heat up your indoor grill or panini maker. The mayo goes on both sides of the bread and the seitan slices (and freshly-ground black pepper) on one bread slice; the pear butter on another.
Over the pear butter goes the Daiya shreds (or any favorite vegan cheese), and then the sliced Italian parsley (or use arugula if you have it around).
Carefully turn the seitan-laden slice over the other one and carefully transfer to your hot grill with a wide spatula. Grill until the cheese melts and the outside is golden brown. Yum!
*****
For a vegetable, I decided to roast a cauliflower that I wanted to use up. I usually roast cauliflower with a little olive oil and za'atar (see this blog post), but I wanted to use some fresh sage from the herb garden. So, I placed the cauliflower-ettes in a 9 x 13-inch baking pan with about 1/2 a cup of vegan "chickeny" broth in the bottom and drizzled the top with about 2 tablespoons of my homemade palm oil-free vegan Buttah . I sprinkled them lightly with salt and about 2 tablespoons minced fresh sage.
I roasted this at 450 degrees F for about 30 minutes, turning once. Mild-tasting, but terrific!
And there you have it-- a quick and delicious supper using leftovers, staples and herbs from the garden.
Enjoy!
Saturday, December 1, 2012
FROM "WORLD VEGAN FEAST"-- GIANDUIA: HOMEMADE ITALIAN CHOCOLATE HAZELNUT SPREAD, & BONUS RECIPE, GIANDUIA MUFFINS
I promised to post my recipe or vegan Chocolate Hazelnut Spread (what most people know as "Nutella") from my book "World Vegan Feast" this week, so I'm making good on my promise. In Europe, chocolate is considered a food and, indeed, it does contain valuable antioxidants. Combined with nuts, it makes a delicious, nutritious (if high-fat) traditional Italian spread to use on toast or bread as you would peanut butter. I would recommend it as a treat, not an everyday commodity. Since most commercial brands contain hydrogenated fats and dairy products (and even the organic vegan commercial varieties contain palm oil), I prefer to make my own.
A little background: Gianduia (pronounced jahn-DOO-yah)
was invented in Turin during Napoléon's regency (1796-1814). Turin-based chocolate manufacturer Caffarel invented the paste "Gianduiotto" in
1852, taking its name from Gianduja, a Carnival and marionette character who
represents the archetypal Piedmontese, a native of the Italian region where
hazelnut confectionery is common. Nutella, the popular commercial brand, was
originally called “Pasta Gianduja”.
Since I had to make some to photograph, we are going to have to exercise restraint and not gobble it up too fast! It is very delicious and actually easy to make (especially if you use commercial hazelnut butter-- or almond butter, which makes an easily-available substitute). If, for some strange reason, you don’t use it all up, you can swirl it into muffin batter (see the second recipe below for Gianduia Muffns) or vegan ice cream, use it in sweet breads, or make chocolate panini with it (try it with apricot jam or sliced bananas and vegan marshmallow creme).
Printable Recipe
BRYANNA'S GIANDUIA: ITALIAN CHOCOLATE HAZELNUT SPREAD
From my book "World Vegan Feast", © Bryanna Clark Grogan 2011
Makes approximately 3 cups
BRYANNA'S GIANDUIA: ITALIAN CHOCOLATE HAZELNUT SPREAD
From my book "World Vegan Feast", © Bryanna Clark Grogan 2011
Makes approximately 3 cups
12 ounces vegan semisweet chocolate chips
or vegan semisweet baking chocolate, coarsely chopped
4 ounces (1 cup) peeled, toasted hazelnuts (or filberts) (see the Tip
below for how to peel and toast nuts)
1 tablespoon cooking oil
Tip: You can use 1/2 cup commercial hazelnut butter instead of the nuts and oil, if you prefer.
NOTE: If you don't mind being non-traditional, you can substitute almond butter for the hazelnut butter-- it's still delicious.
2 tablespoons organic powdered sugar
1 tablespoon soy, pea or rice protein powder
1/2 teaspoon pure vanilla extract
3/4 cup nondairy milk, heated just to the boiling point
Melt the chocolate chips or chopped baking chocolate in the top of a double boiler over hot, not simmering water. Stir until smooth. Microwave Option: Microwave on 50% power in a microwave-safe bowl or measuring pitcher for 2 to 4 minutes or until the chocolate is shiny. Stir it well and set aside.
1 tablespoon cooking oil
Tip: You can use 1/2 cup commercial hazelnut butter instead of the nuts and oil, if you prefer.
NOTE: If you don't mind being non-traditional, you can substitute almond butter for the hazelnut butter-- it's still delicious.
2 tablespoons organic powdered sugar
1 tablespoon soy, pea or rice protein powder
1/2 teaspoon pure vanilla extract
3/4 cup nondairy milk, heated just to the boiling point
Melt the chocolate chips or chopped baking chocolate in the top of a double boiler over hot, not simmering water. Stir until smooth. Microwave Option: Microwave on 50% power in a microwave-safe bowl or measuring pitcher for 2 to 4 minutes or until the chocolate is shiny. Stir it well and set aside.
To make your own hazelnut butter, grind the hazelnuts and oil to a paste in your food processor. If using commercial hazelnut butter, transfer it to your food processor. Add the sugar, protein powder and vanilla and continue processing. Add the melted chocolate and the hot milk and process for several minutes, until very smooth. The mixture will be thin and warm, but it will thicken up when refrigerated. Pour into 3 sterilized 1/2-pint canning jars, tighten the lids and refrigerate. They will keep, refrigerated, up to 1 month.
Tip: How to peel and toast hazelnuts or filberts at the same time
Preheat oven to 400 º F. Transfer the hazelnuts to a
shallow baking pan in a single layer. Roast them until the skins are almost
black, about 10 minutes. Wrap the hot hazelnuts in a clean (old) kitchen towel and
rub them in the towel until most of the skins have come off. Discard the skins.
*****************************************************************
Now, here's my favorite way to use the last of my Gianduia:
Printable Recipe
Enjoy!
Now, here's my favorite way to use the last of my Gianduia:
Printable Recipe
BRYANNA'S
MOCHA GIANDUIA (aka "NUTELLA") MUFFINS
Makes
12
Actually, these are more like cupcakes--
you gotta love 'em! I cut the down the
fat as much as I could, but they are still rich-tasting and moist.
6 Tbs smooth, unsweetened applesauce
4 Tbs vegan butter, softened (try my
palm-oil-free Buttah)
3/4 cup light organic sugar
1 Tbs instant coffee granules
3/4 cup plain nondairy milk whisked with
1 1/2 Tbs egg replacer powder
1 tsp pure vanilla extract
Dry
Mix:
1 cups sifted unbleached white flour
3/4 cup whole wheat pastry flour
1/2 tsp salt
2 tsp baking powder
Additional:
1/2 cup homemade Gianduia (Nutella-like
Chocolate Hazelnut Spread)
Preheat oven to 350°F. Line 12 muffin tins
with unbleached parchment liners.
Cream together applesauce, vegan butter, sugar,
and coffee powder with an electric beater.
Add almond or soymilk mixed with the egg replacer and beat until fully
incorporated. Add vanilla.
Stir in the dry mix just until the batter
is uniform and no flour remains. Fill each muffin liner with batter. They
should be 3/4 full. Top each cake with 2 teaspoons Gianduia. Swirl the Gianduia
in with a toothpick, making sure to fold a bit of batter up over the chocolate
spread.
Bake for 20 minutes. Remove to a wire rack
to cool completely.
Nutrition
Facts
Nutrition
(per muffin): 193.3 calories; 30% calories from
fat; 6.7g total fat; 0.0mg cholesterol; 130.9mg sodium; 83.6mg potassium; 31.8g
carbohydrates; 1.8g fiber; 13.4g sugar; 2.9g protein; 4.1 points.
Enjoy!
Wednesday, August 1, 2012
VEGAN BUTTAH-TOASTED ALMOND AND MAPLE ICE CREAM
Last Sunday we had a family party (24 of us) for my granddaughter Mariah's 13th birthday. Because Mariah loves coffee flavor, I made two 9 x 13-inch Chocolate Mudpie Cakes with Coffee/Coconut/Pecan Icing (except that I used almonds instead of pecans, which I was short of). To go with it, I made a double batch of the following ice cream. There were only a few vegans there, but everyone loved this rich-tasting treat, and we had no leftovers to bring home (which is a good thing, since we are weight-watching!).
A
while ago, I started playing with my gelato recipe from my book
"Nonna's Italian Kitchen
".
I wanted to make it richer-tasting, easier to make, and with more
servings. One of the things I did was to use Instant Clearjel®
instead of the cooked tapioca flour mixture that I generally use
(tapioca thickens the mixture instead of eggs, and it has better
mouth feel than cornstarch). This eliminates cooking the starch
mixture, which means the whole thing takes less time and it doesn't
take so long to chill the gelato mixture before freezing. Another
option is xanthan gum or guar gum, and I have given the amounts for these in
the recipe.
".
I wanted to make it richer-tasting, easier to make, and with more
servings. One of the things I did was to use Instant Clearjel®
instead of the cooked tapioca flour mixture that I generally use
(tapioca thickens the mixture instead of eggs, and it has better
mouth feel than cornstarch). This eliminates cooking the starch
mixture, which means the whole thing takes less time and it doesn't
take so long to chill the gelato mixture before freezing. Another
option is xanthan gum or guar gum, and I have given the amounts for these in
the recipe.
INSTANT CLEARJEL® NOTES AND SUPPLIERS (July 2017)
In this recipe, DO NOT use the regular Clearjel® meant for making jam and pies and needs to be cooked. Instant Clearjel® does NOT need to be cooked. It is carried on amazon.com, hoosierhillfarm.com, barryfarm.com and King Arthur Flour for US customers. It has been available in Canada primarily from baking supply wholesalers, but, good news for Canadians-- amazon.ca finally carries Instant Clearjel®! (Make sure you add a note to your order specifying that you want INSTANT Clearjel®.) According to their website, Gourmet Warehouse in Vancouver, BC carries it, too, but I'm not sure if they do mail order (their website is under construction right now).
For information about these thickeners, see
http://sharealikecooking.blogspot.ca/p/clearjel-page-clearly-best-thickeners.html (According to this source and others, Instant Clearjel® and Ultra Gel® are both NON-GMO.)
In this recipe, DO NOT use the regular Clearjel® meant for making jam and pies and needs to be cooked. Instant Clearjel® does NOT need to be cooked. It is carried on amazon.com, hoosierhillfarm.com, barryfarm.com and King Arthur Flour for US customers. It has been available in Canada primarily from baking supply wholesalers, but, good news for Canadians-- amazon.ca finally carries Instant Clearjel®! (Make sure you add a note to your order specifying that you want INSTANT Clearjel®.) According to their website, Gourmet Warehouse in Vancouver, BC carries it, too, but I'm not sure if they do mail order (their website is under construction right now).
For information about these thickeners, see
http://sharealikecooking.blogspot.ca/p/clearjel-page-clearly-best-thickeners.html (According to this source and others, Instant Clearjel® and Ultra Gel® are both NON-GMO.)
I plan to experiment with more vegan ice creams, gelati and sorbets over the summer, so stay tuned. I hope you enjoy this one, which is a variation of "Butter Pecan".
Printable Recipe
BRYANNA'S
VEGAN BUTTAH-TOASTED ALMOND AND MAPLE ICE CREAM
Servings: 12
Yield:
approximately 1 1/2 qts. (6 cups)
Due to the addition of the melted vegan buttery spread (essential for the flavor of this recipe) and the nuts, this is little richer than most of my ice cream recipes.
NOTES: The Instant Clearjel® (or guar or xanthan gum) in the recipe makes the ice cream very creamy and prevents it from getting rock-hard in the freezer.
Due to the addition of the melted vegan buttery spread (essential for the flavor of this recipe) and the nuts, this is little richer than most of my ice cream recipes.
NOTES: The Instant Clearjel® (or guar or xanthan gum) in the recipe makes the ice cream very creamy and prevents it from getting rock-hard in the freezer.
You will need a home ice cream maker for
this recipe. If you don’t have an electric version (this is the one I have), an inexpensive hand-cranked
version (the type that uses a metal cylinder which is kept frozen in the
freezer until used), such as the Donvier, works just fine (and you only have to
turn the handle 3 or 4 times every few minutes).
4 1/4 cups commercial almond
milk (original style)
3/4 cup
maple syrup (grade B is fine)
3/4 cup
granulated organic unbleached sugar (or sugar sub of your choice)
1/4 cup melted good-tasting vegan buttery spread (such as my homemade Buttah)
1 tablespoon pure vanilla extract or vanilla paste
2 3/4 teaspoons
Instant Clearjel® OR 3/8 tsp. guar gum or xanthan gum
3/8 teaspoon salt
1/2 cup chopped whole (un-blanched) almonds (do not leave them in large chunks)
1 tablespoon good-tasting vegan buttery spread (such as my homemade Buttah)
1 tablespoon good-tasting vegan buttery spread (such as my homemade Buttah)
Process all of the ingredients EXCEPT the almonds and last tablespoon of buttery spread in a blender until VERY smooth and frothy (make sure
that it is not grainy at all).
Chill the ice cream mixture thoroughly—this
is very important!
While it chills, melt the 1 tablespoon vegan
buttery spread in a medium-sized heavy skillet over medium-high heat. Add the
chopped almonds and stir constantly until they are getting golden. Scrape onto a plate and place that in the
freezer.
When the ice cream mixture is thoroughly
cold, freeze it according to directions for your ice cream machine. When it is
firm, but still moving, slowly add the chilled toasted almonds and churn a
little bit longer. Scoop into freezer containers, cover and freeze for several
hours before serving.
Nutrition Facts
Nutrition
(per 1/2 cup serving): 193.0 calories; 34% calories from fat; 7.9g total fat; 0.0mg cholesterol;
133.4mg sodium; 147.1mg potassium; 30.0g carbohydrates; 1.1g fiber; 27.2g sugar;
29.0g net carbs; 1.6g protein; 4.3 points.
Enjoy!
Saturday, April 28, 2012
A COUPLE OF EXPERIMENTS, THOUGHTS ON FOOD WASTE, AND SOMETHING FROM NOTHING
Tofu and Vegg Fritatta
I must apologize for not posting much these days-- I'm trying very hard to finish up some experiments, to find the time to review and cook from some new books I've received and want to do justice to, but I have some writing to finish, as well as my job and all else that life entails, so it's slow going! In the meantime, here are pics of a couple of experiments I've been working on, plus a dinner I made the other night from what we had around-- a sort of lasagne casserole.
I've been wanting to really play around with The Vegg, an innovative new vegan egg yolk sub that comes in powder form. It makes fantastic French toast, but I have alot of other ideas for it. I tried their recipe for frittata (Italian omelet), but I found it too slimy for my taste. (I never liked undercooked eggs in my egg-eating days.) I decided to try using it half and half with tofu in the frittata recipe from my Italian vegan cookbook, Nonna's Italian Kitchen. (A few other minor adjustments needed to be made as well.)
It turned out quite well, but the frittatas were thinner and less substantial than my tofu version. They were tasty, though, and not slimy-- good hot or cold. The Vegg does add more of an egg-y flavor. However, I want to try it again with maybe 2/3 tofu and 1/3 Vegg and see if I like that better-- will report back, with more details, when I'm satisfied.
*********************
As for that "something from nothing", I always
feel good when I can use up food that might get thrown out if I don't think of
some way to use it. No Impact Man writes that "...food leftovers are the
single largest component of the waste stream by weight in the United States.
Americans throw away more than 25 percent of the food we prepare. We throw away
96 billion pounds of food a year." And, besides being wasteful in this
economically-stressful time, that adds to greenhouse gas emissions."
He goes on: “The decomposition of food and other waste under anaerobic
(without oxygen) conditions in landfills produces methane, a greenhouse gas
(GHG) 21 times more potent than carbon dioxide. Landfills are the largest
human-related source of methane in the United States, accounting for 34 percent
of all methane emissions. Recovery (i.e. food donations) and recycling (i.e.,
composting) diverts organic materials from landfills and incinerators, thereby
reducing GHG emissions from landfills and waste combustion.”
Meanwhile, food leftovers are the single largest component
of the waste stream by weight in the United States. Americans throw away more
than 25 percent of the food we prepare. We throw away 96 billion pounds of food
a year.
The most important method of reducing food-scrap associated
greenhouse gases, therefore, is to waste less food (see the diagram above for
the EPA’s food waste recovery hierarchy). Here in No Impact land, we waste less
food by cooking less, saving leftovers for later, and eating food before it
goes bad (not particularly complicated or high tech). Scraps and rinds go to
the worms."
James McWilliams explains why we should care more about food waste in this article.
Anyway, the "lasagne casserole" I made from leftovers was pretty good-- I think I'd add more mushrooms and more pesto next time, but it was quick and easy and used up various things that I had around...like a bit of DH's delicious spaghetti sauce.
To which I added a little red wine from an open bottle in the fridge, some leftover juice from canned tomatoes, and 1/2 a package of Yves veggie Ground Round (hamburger substitute). I ended up with about 2 cups of sauce.
I had some medium firm tofu that I had opened and used a bit of, so the remainder was in a container with water in the fridge. I also had some extra-firm silken tofu which I had opened and discovered that it had frozen when stored outside in the cold weather! So I decided to make a version of the Tofu Cottage Cheese recipe from my book Soyfoods Cooking for a Positive Menopause:
I put about 2/3 cup of the medium-firm tofu aside. I squeezed the frozen silken tofu until it was fairly dry and crumbly, and placed that in a bowl. I mashed in the remaining medium-firm tofu and added a bit of salt. I used an immersion blender to whip the 2/3 cup tofu with a couple of teaspoons lemon juice and a pinch of sugar. Then I folded that into the other tofu mixture in the bowl. It tasted quite nice and had a very "cottage cheese-y" texture.
I cooked up about 6 ounces of farfalle (bowtie pasta) from an opened bag, drained and mixed that with the sauce. I layered half of that in a casserole, topped it with the "cottage cheese" and then the mushrooms...
I layered the rest of the pasta over that, and topped it with the little but of my Okara Parmesan that I had left. (I could have made a white sauce or a "cheese-y" vegan sauce, but I didn't want to get complicated, and, after all, my intention was to use up various items.)
Baked in the oven for 30 minutes, it was nothing to be ashamed of, and provided a tasty, thrifty, nutritious lunch entree for each of us on our next workdays!
*****************
About that second experiment, I'll be announcing the recipe (which will go up on vegan.com) as soon as I get do a few adjustments and get some photos done, but I've been working on a second version of my vegan palm oil-free buttery spread, Buttah, a softer "tub" version. UPDATE: April 2017....Check out my new, easier, cheaper Vegan Palm Oil-Free Butter-y Spread. It's a softer spread but can be frozen and evne used in its frozen state.
Have a great weekend!
Thursday, April 12, 2012
BUTTAH UPDATE; EASTER DINNER PICS
People are paying attention to Buttah! I am so thrilled that Aaron Adams, chef at Portobello Vegan Trattoria in Portland, OR, wrote to me: "Bryanna! We're working on perfecting production of your buttah for our restaurant...once we're up and running on it, we're done with EB and the other palm oil stuffola. Thanks for your hard work and dedication. It makes a huge difference." OMG!
AND, again in Portland, Grant Butler, writer for The Oregonian, included my palm oil-free vegan butter in his list of "hot topics" this week!
The interest has exceeded my expectations, and we've had just about 5000 page hits on the recipe page at vegan.com! All of this makes me feel that the project was very worthwhile and I hope that it will not only give vegans and others an option to make a useful and delicious palm oil-free alternative to butter, low in saturated fat, in their own homes, but that vegan margarine producers will endeavor to change their formulas to exclude palm oil.
IMPORTANT NOTE: I just wanted to give you a
heads-up that I will be adding some information to my Buttah recipe that I have
just discovered. Forget measuring the melted cocoa butter! I,
along with a few readers, have discovered that 109g/3.85 oz. does not always
equal 1 cup when melted, for reasons that I have not yet discovered. This is
confusing, but, in testing, I have found that it is the weight of the
cocoa butter that matters, not the cup measure! I thought I would be
giving people without a scale an option, but it's not that simple, obviously!
(I recommend a digital
kitchen scale for lots of kitchen uses anyway. Here's one for just over $15; here's one for under $10.) I will be revising the
online recipe to reflect this.(THE PRINTABLE RECIPE IS ALREADY REVISED.)
All the best, Bryanna
All the best, Bryanna
I used Buttah in the cake I made for our Easter dessert-- in the cake itself and in the fluffy white frosting:
 |
| Butterfinger Cake (recipe here) I have also made vegan "buttercream" frosting with Buttah, very successfully. It held up well even at room temperature: |
Here is Buttah adorning the Colcannon (mashed potatoes with kale) served with our vegan Irish stew on St. Patrick's Day:
We've used it on vegan waffles:
and to brown vegan grilled cheese sandwiches and French toast (made with The Vegg, which I'll be experimenting with in various recipes soon!):
I've used buttah successfully also in scones, biscuits and pie dough, and I'm very happy with the taste and performance.
2012 EASTER DINNER
(For dessert, we had the Butterfinger Cake pictured above.)
Potato, Bulgur and Onion Kibbeh, Sweet Potato and Cranberry Mostarda (I didn't have squash, so I used sweet potatoes-- everyone loved it!)
My Seitan ham with the Mostarda
Rye crisp, raw veggies and dark Dutch pumpernickel bread with my hummous and a new smoked tofu spread that I developed for Alive magazine.
Delicious Brussels Sprout Slaw with mustard dressing and candied pecans, recipe here.
Have a great week!
Friday, March 30, 2012
MY UPDATED HOMEMADE PALM OIL-FREE (& COCONUT OIL-FREE) VEGAN BUTTERY SPREAD—BUTTAH!
 |
Photo by Christina Hoheisel (PS: Christina not only did a fantastic job photographing my Buttah, but went out and found the ingredients, ordered the molds and tackled the recipe, mastering it on the first try! Thank you so much, Christina!)
PAGE UPDATED: MARCH 29, 2018 |
You
may wonder why a food writer like me, who advocates very moderate use of fat in
the diet, would take the time to develop a full-fat homemade vegan buttery
spread.
In 2011 (was it really that long ago?) a woman whom I have admired from
afar for years wrote to me. Her name is Kay Bushnell and I read her vegan
cooking column, Cooking Green, in the Loma
Prieta Sierra Club Newsletter for years. (2018 note: Sadly, the column no longer exists.) Kay asked me if
there was an alternative to vegan margarine utilizing palm oil and outlined the
reasons why she was asking.
I’m
ashamed to admit that it took me so long to act on what Kay was telling me. However,
I never forgot about what Kay told me, or her request. When 2012 arrived, with
my new book finally launched, I decided that this would be my first project for
the New Year, and I wrote to Kay to let her know that I was committing to developing
an alternative product. She signed on as a tester, and I later recruited a few
more.
I
worked on this recipe from the beginning of January until the end of March 2012. I wanted my spread to look and taste and behave much like dairy butter. I wanted to be able to
use it in baking. I wanted it to be easy and quick to make, with minimal
equipment required. I wanted it to cost no more than the most popular vegan
margarine. I wanted options to make it
with organic and even fair trade ingredients. And I wanted—no, required-- it to have a healthy balance
of saturated, monounsaturated and polyunsaturated fats, with the
monounsaturated fat playing the starring role—and that meant that my recipe would NOT be coconut oil-based.
I’m happy to say that I succeeded on
all counts! Cocoa butter (organic, fair trade, if you can manage it) mixed with a vegetable oil high in monounsaturated fat proved to be
the answer, along with a few other simple ingredients. (You can read about the qualities of cocoa butter in the material below.)
I tested it in vegan icing, pie crust, cake, scones and biscuits, with no
problems at all.
Buttah
is really delicious and, besides proving itself in the baking department, it has
passed the taste-test with two picky 12-year-old granddaughters (not vegan), a
table-full of omni dinner guests who nearly finished off a whole batch, and a
mixed bag of tasters at a cocktail party. So, I’m proud to put my name on a
homemade product which, as Erik Marcus of vegan dot com wrote, is “… a butter recipe capable of
destroying your cravings for dairy products.”
(PS: Erik
Marcus of vegan dot com kindly provided me with a
platform larger than my own to introduce my recipe to the vegan community, and I thank him for it. However, I have made improvements and a "tub" variation over the last 6 years, so I am posting the updated recipe on my dedicated "Buttah" page.)
But, before you jump over to the recipe, please bear with me once again. Though the recipe itself is simple and quick to make, you’ll have greater success with it if you read the information I have compiled on a dedicated Buttah page on this blog concerning ingredients, molds and equipment, where to purchase them, nutrition, and fat breakdown. In addition, that page includes material on the palm oil question and the threat to orangutans, and cruelty to Macaque monkeys in coconut production. There are also links to printable copies of both recipe and information.
But, before you jump over to the recipe, please bear with me once again. Though the recipe itself is simple and quick to make, you’ll have greater success with it if you read the information I have compiled on a dedicated Buttah page on this blog concerning ingredients, molds and equipment, where to purchase them, nutrition, and fat breakdown. In addition, that page includes material on the palm oil question and the threat to orangutans, and cruelty to Macaque monkeys in coconut production. There are also links to printable copies of both recipe and information.
So, good
readers, before you get started, please read the important information on my dedicated Buttah page... and then have fun making your own vegan Buttah from the updated recipe (with a "tub version") on the same page.
Thank you for your patience in waiting for the recipe and in reading through all of my information. I sincerely hope that you enjoy making and using Buttah, and pass on the palm oil info to others, including food companies. In fact, let's write to our favorite food companies and let them know that we love their vegan product(s), but could they please find an alternative to palm oil, because... and add some info such as:
http://www.saynotopalmoil.com/Whats_the_issue.php
https://www.rainforest-rescue.org/topics/palm-oil
PS: A BIG “THANK YOU”, BTW, to Mattie at veganbaking.net for his ground-breaking recipe for "Vegan Butter", which provided a launching pad for developing my own recipe. Mattie provides so many details about how butter works and how the ingredients in his recipe work. I was aiming for a product with much less saturated fat, but his work is invaluable.
 |
Photo by Christina Hoheisel (PS: Christina not only did a fantastic job photographing the Buttah, but went out and found the ingredients, ordered the molds and tackled the recipe, mastering it on the first try! Thank you so much, Christina!)
|
Enjoy!
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