Friday, April 6, 2012
VEGAN "BUTTERFINGER" CAKE
I have to admit that I did not come up with the idea for this recipe all on my own-- I got the idea from the March 05 of Bon Appétit magazine in an article by Emily Luchetti, pastry chef at the Farallon restaurant in San Francisco (my old stomping grounds). Since chocolate and peanut butter are two of my favorite things (especially together), I just had to veganize it for my now-defunct newsletter... which meant pretty much starting from scratch.
It turned out to be everything I imagined, but it's very rich-- much richer than the cakes I normally make, so cut small slices and save for very special occasions, like Easter. (Or eat it on a day when you only have low-fat soup and salad.) I think it's worth every luscious calorie! BTW, I can't find vegan peanut butter chips anywhere, but it's easy to make your own for this recipe-- recipe below.
Printable Recipe
BRYANNA'S
VEGAN "BUTTERFINGER" CAKE
(Peanut Butter and Chocolate)
Servings: 16
(Peanut Butter and Chocolate)
Servings: 16
For some reason, the cake benefits from being made a day ahead of time. The first day the cake layers seem a bit dry, but they moisten up
after a night in the refrigerator.
NOTE: Stir the whole wheat pastry flour well before
measuring and use the "scoop and level" method. You can sift the
unbleached flour before measuring.
CAKE
1/2 cup
peanut butter, smooth natural
1/2 cup
vegan butter (try my homemade palm oil-free vegan buttery spread)
1 cup
brown sugar, packed
1/2 cup light organic unbleached granulated sugar
1/2 cup
medium-firm tofu, mashed
1 Tbs.
egg replacer powder (Ener-G or Orgran)
1 tsp.
pure vanilla extract
1 1/4 cups whole wheat pastry flour
1 1/4 cups unbleached all-purpose flour
1 Tbs.
baking powder
1/2 tsp.
salt
1 cup
nondairy milk
1 recipe
Vegan Chocolate Ganache
(minus 1/4 cup for topping) (see recipe below)
1/4 cup
peanut butter, smooth natural
3 Tbs.
brown sugar
1 recipe
Bryanna's Fluffy White Vegan
Frosting (use vanilla only) (see recipe below)
1 recipe
Bryanna's Homemade Vegan Peanut
Butter Chunks (see recipe below)
1/2 cup
roasted peanuts
1 Preheat the oven to 350 degrees F. Grease
and flour three 8" round cake pans and line them with baking parchment cut
to fit.
2 TO MAKE THE CAKE LAYERS: Cream together
the 1/2 cup peanut butter and margarine, using an electric hand mixer, a stand mixer or a food processor.
When smooth, add the 1 cup brown sugar and light organic unbleached sugar and beat well again. Add the tofu, egg replacer and
vanilla and beat again until very smooth.
3 If using a food processor, scoop the
mixture into a mixing bowl.
4 Mix the flours, baking powder and salt
well with a whisk in a smaller mixing bowl.
5 Add the flour mixture to the creamed
mixture alternately with the soy milk, starting and ending with the flour
mixture, and beating just enough so that you don't see the flour or milk
anymore between additions.
6 Pour the batter evenly between the
prepared pans and smooth the tops. Bake for 25 minutes. Cool on racks for 10
minutes, then remove from pans to racks, removing the cooking parchment. Cool
thoroughly before icing. Wrap well in plastic wrap and ice the next day.
7 THE MORNING OF THE DAY YOU ARE TO SERVE
THE CAKE, make the Chocolate Ganache. Set
aside 1/4 of a cup to drizzle on top of the cake. Beat the 1/4 c. of peanut
butter and 3 T. brown sugar into the remaining ganache. Refrigerate until firm.
8 Make the basic Fluffy White Frosting and refrigerate for several hours before icing the cake.
9 WHEN READY TO ICE THE CAKE, spread half
of the peanut butter-ganache over one layer (top side down). Top with another
cake layer (top side down) and spread with the remaining peanut-butter ganache.
Top with the last cake layer (top side up). Frost the cake with the Fluffy
White Icing.
10 Crumble the Peanut Butter Chunks over
the top of the cake and sprinkle with the peanuts. Heat up the 1/4 c. of
ganache that you held back (I do it in the microwave at 50 percent power for
about 30 seconds). Drizzle it from a spoon over the topping. Refrigerate the cake until
ready to serve.
Nutrition Facts per serving (1/16th cake)
Nutrition Facts per serving (1/16th cake)
Calories 542.22; Calories From Fat
230.70; Total Fat 26.73g; Saturated Fat 8.43g; Cholesterol
0.00mg; Sodium 225.10mg; Potassium 401.72mg; Carbohydrates
69.35g; Dietary Fiber 4.01g; Sugar 40.69g;Sugar Alcohols 0.00g; Net
Carbohydrates 65.34g; Protein 11.49g; MyPoints 13.9
BRYANNA'S
VEGAN CHOCOLATE-SOY GANACHE
Yield: 1 1/2 cups Recipe from my book Soyfoods Cooking for a Positive Menopause.
A ganache is a rich, fudgey chocolate icing
that firms up when cooled. It is usually made with heavy cream, but rich,
full-fat soymilk blended with silken tofu makes a wonderful substitute. A firm
ganache is also the basis for making chocolate truffles-- if you would like to
try this, reduce the amount of milk to 1/3 to 1/4 cup.
6 oz dairy-free semi-sweet eating chocolate or chocolate chips (1 c.)
NOTE: Remember that the quality of your
ganache depends upon the quality of the chocolate you use.
1/2 cup nondairy milk
1/3 cup
extra-firm SILKEN tofu
1 tsp
vanilla
1 Break the chocolate up and process it
finely in a dry food processor. Leave the chocolate in the processor.
2 Whip the milk and silken tofu together
in the blender or with an immersion blender until VERY smooth. This makes a soy “crème” Heat it in the top of a double boiler over
simmering water until almost to the boiling point, or microwave it in a
microwave-safe bowl for about 1 minute at 50 percent power, or until very hot,
but not boiling. (If the mixture seems to curdle at all, blend it again until
smooth.)
3 With the motor running, pour the hot soy crème
in through the food processor feed tube. Process until the mixture is smooth. Refrigerate until firm.
BRYANNA'S
FLUFFY VEGAN WHITE FROSTING
Enough for a 2 layer/ 8" cake or a
9x13" sheet cake.
I like this icing because it's not too sweet.
1 cup
nondairy milk
6 Tbs
white unbleached all-purpose flour
6 Tbs
vegan butter (try my homemade palm oil-free vegan buttery spread)
1 cup light organic unbleached granulated sugar
1 tsp
pure vanilla extract
1/8 tsp
salt
1
Whisk the milk into flour in small saucepan until smooth. Heat and stir until
it boils and thickens. Cool thoroughly (place in a small bowl inside of a
larger bowl of cold water).
2 With an electric hand mixer or stand mixer beat the butter,
sugar, vanilla and salt until light and fluffy-- several minutes. Beat in the
cooled flour paste and beat until smooth and fluffy.
Chill thoroughly before frosting. Frost the cooled cake. Keep the
frosted cake refrigerated until serving time.
BRYANNA'S
HOMEMADE VEGAN PEANUT BUTTER BAKING CHUNKS
Yield:
12 oz.
Easy and quick to make, and firm enough to
cut into tiny squares and use in baking. They hold their shape during baking.
Taste yummy, too!
NOTE: If you use the creamed coconut option, the
easiest way to melt it without burning is to microwave at 30% power for 30-60
seconds.
A.)
2/3 cup light organic unbleached granulated sugar
1 1/2 Tbs. water
1 tsp pure vanilla extract
B.)
1/3 cup melted solid cocoa butter OR
solid block creamed coconut (see notes below)
(See this page on my blog for sources of cocoa butter if you health food store does not carry it.)
1/3 cup soymilk powder or rice milk powder OR soy protein powder
7 Tbs. natural smooth natural peanut butter
(See this page on my blog for sources of cocoa butter if you health food store does not carry it.)
1/3 cup soymilk powder or rice milk powder OR soy protein powder
7 Tbs. natural smooth natural peanut butter
Mix A ingredients with a whisk in the top
of a double boiler over simmering water. Stir until the sugar is dissolved. Off
the heat, stir in the melted cocoa butter, then the milk or protein powder and, finally, the peanut butter. Mix until smooth.
Pat out onto a 7 x11" baking pan lined with baking parchment cut to fit.. Refrigerate. When firm, remove from pan and cut into tiny squares. Keep refrigerated in a covered container (or freeze) until you use them.
Pat out onto a 7 x11" baking pan lined with baking parchment cut to fit.. Refrigerate. When firm, remove from pan and cut into tiny squares. Keep refrigerated in a covered container (or freeze) until you use them.
**CREAMED COCONUT-- WHAT IS IT?
"CREAMED COCONUT" is NOT the same
thing as "coconut cream/crème", which is like a heavy cream in a can
or asceptic box (often sweetened). The "creamed coconut" I'm talking
about comes in a small cardboard box (6 or 7 ounces) and the product is a block of
white semi-dehydrated coconut milk wrapped in waxed paper that
you can break into chunks-- it's NOT a liquid. Let's Do Organic Creamed Coconut, in
7-ounce boxes, is sold in many health food stores and on amazon.com
You can buy other brands of this
product in Asian, Thai, Caribbean (Grace brand), and Indian markets and in the
Asian section of some large supermarkets. There are different brands, but they
all look similar and are of similar size. Sometimes it is refrigerated,
sometimes not; sometimes it is even frozen, though it does not need to be. It
keeps just fine un-refrigerated. It can be stirred directly into sauces to
thicken them or mixed with hot water to make coconut milk or cream. It will
thicken up whipped toppings and icings, too.
It is high in fat, but a little goes a long
way in terms of flavor and I think it has a fresher taste than canned coconut
milk.
Have a Happy Easter!
Have a Happy Easter!
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!
Sunday, March 25, 2012
VEGAN EASTER SEASON RECIPES AND DINNER PICS ON THIS BLOG
Just in case you're out of ideas or want to make something out of the ordinary this year!
Pics from another fantastic Vegan Easter Dinner Party with our Vegan Dinner Group
MORE RECIPES FOR THE EASTER SEASON:
APPETIZERS
Lower-Fat,
Fiber-Rich Guacamole
Smoked Almond-Mushroom Pâté
New & Improved Tofu Eggless Salad
Vegan Labeneh ("Yogurt Cheese") Spread
Vegan Low-fat, Creamy Artichoke and Spinach Dip
Vegan Whole Grain Pizzelle Crackers
Smoked Almond-Mushroom Pâté
New & Improved Tofu Eggless Salad
Vegan Labeneh ("Yogurt Cheese") Spread
Vegan Low-fat, Creamy Artichoke and Spinach Dip
Vegan Whole Grain Pizzelle Crackers
BEAN AND LENTIL (LEGUME) DISHES
Robin Asbell's Armenian Red-Lentil and Apricot Stew with Sesame Rice
Robin Asbell's Armenian Red-Lentil and Apricot Stew with Sesame Rice
BEVERAGES
Rich South American-Style Hot Chocolate
Rich South American-Style Hot Chocolate
BREADS, MUFFINS, PIZZA
Chocolate/Cocoa Nib Scones
Chocolate/Cocoa Nib Scones
No-Knead Fluffy Hazelnut/Bran Dinner Rolls
Almond Crumb Cake Muffins
Chocolate-Orange-Pecan Muffins
Cinnamon Roll Lamb
No-Knead, Refrigerated, Sort-Of-Pot-Baked Ciabatta Buns
Almond Crumb Cake Muffins
Chocolate-Orange-Pecan Muffins
No-Knead, Refrigerated, Sort-Of-Pot-Baked Ciabatta Buns
BREAKFAST/BRUNCH DISHES
GF Crispy, Corny Cherry/Toasted Almond Delight Waffles
A link to my recipe for Vegan Seltzer Waffles with Crispy Sweet Potatoes and Light Chik'n Gravy
Spanish Potato Omelet and Romesco Sauce
GF Crispy, Corny Cherry/Toasted Almond Delight Waffles
A link to my recipe for Vegan Seltzer Waffles with Crispy Sweet Potatoes and Light Chik'n Gravy
Spanish Potato Omelet and Romesco Sauce
Traditional-Style
Vegan “Buttermilk” Biscuits
Bryanna's New Tofu "Bacon"
Vegan Waffles Made with Seltzer Water!
Bryanna's New Tofu "Bacon"
Vegan Waffles Made with Seltzer Water!
CAKES, CUPCAKES AND MUFFINS
Vegan White Coconut Cake with Coconut-Pecan Frosting
Vegan "Butterfinger" Cake (Chocolate and Peanut)
Vegan "Butterfinger" Cake (Chocolate and Peanut)
Vegan Lemon (or Lemon-Coconut) Pound Cake (fairly low-fat)
Rustic Apple/Pecan Crumb Cake with Gianduia (Chocolate Hazelnut Spread) Drizzle
Vegan Peanut Butter/Chocolate Molten Lava Cakes
New Lower-Fat Chocolate Mudpie Cake with Coffee/Coconut/Pecan Frosting
Rustic Apple/Pecan Crumb Cake with Gianduia (Chocolate Hazelnut Spread) Drizzle
Vegan Peanut Butter/Chocolate Molten Lava Cakes
New Lower-Fat Chocolate Mudpie Cake with Coffee/Coconut/Pecan Frosting
Vegan
Coconut Macaroons
Lower-Fat Vegan Peanut Butter Cookies (with Chocolate Peanut Blossom Cookie variation)
Lower-Fat Vegan Peanut Butter Cookies (with Chocolate Peanut Blossom Cookie variation)
Sparkling
Peach Sorbet
Quick and Easy, Creamy Berry Frozen "Soygurt"
Quick Vegetable-Based Vegan Lemon or Lime Curd!
Tofu "Shrikand" (Gujarati "Yogurt" Pudding)
Quick and Easy, Creamy Berry Frozen "Soygurt"
Quick Vegetable-Based Vegan Lemon or Lime Curd!
Tofu "Shrikand" (Gujarati "Yogurt" Pudding)
GRAIN DISHES
Saffron-Edamame Risotto with Oyster Mushroom Saute
Saffron-Edamame Risotto with Oyster Mushroom Saute
One of my all-time favorites-- Potato
Kibbeh (bulgur)
MAIN DISHES
My
Mom's "Chik'n" with White Wine and Rosemary, Veganized
Catalonian "Meatballs" in Saffron and Almond Sauce (Albóndigas en Salsa de Almendra)
Meatless Kibbeh
Catalonian "Meatballs" in Saffron and Almond Sauce (Albóndigas en Salsa de Almendra)
Meatless Kibbeh
PASTA AND NOODLES
Two
Creamy Pasta Dishes (Creamy Mushroom Fusilli and Alfredo
Mushroom-"Chicken" Farfalle [bow-tie pasta] Casserole)
PIES AND PASTRIES
SALADS AND DRESSINGS; PRESERVES
Blueberry/Pomegranate
Vinaigrette
Asparagus, Broccoli and Radish Salad with Hazelnuts
Pomegranate Molasses Salad Dressing
A List of my Low-Fat, Tasty Salad Dressing Links
Asparagus, Broccoli and Radish Salad with Hazelnuts
Pomegranate Molasses Salad Dressing
A List of my Low-Fat, Tasty Salad Dressing Links
VEGETABLE DISHES
Happy Cooking and Happy Easter!
Monday, March 19, 2012
CRISPY TOFU "SCALLOPS" WITH CUCUMBER TARTAR SAUCE
There aren't many vegan fish substitutes readily available in markets, but sometimes I crave something "seafoody". This is one of the recipes I've come up with over the years to satisfy that. Kids really enjoy these crunchy nuggets, and big kids, too! The bran flakes make a nutritious, crispy, and nicely-browned coating for the "scallops" and you don't need alot of oil, so, along with the cucumber sauce, it's a healthful and fairly low-fat meal, high-fiber and high in protein, too.
Printable Recipe
BRYANNA'S CRISPY TOFU "SCALLOPS"
WITH CUCUMBER TARTAR SAUCE
This is a fun recipe for a casual
dinner. A salad and
perhaps some oven-fries would complete this meal. The leftovers are good cold, too!
12 oz firm tofu, drained
whole wheat flour for dredging
1/2 cup soy, hemp or nut milk curdled with 1/2
Tbs. lemon juice
2 cups plain bran flakes cereal, ground in
a dry blender or food processor to a crumb texture
(you can use an organic variety, such as Nature's Path)
(you can use an organic variety, such as Nature's Path)
1/4 cup oil for pan-frying
Marinade:
1 cup water
3 Tbs vegetarian mushroom-based
"oyster sauce"
(There is information about this type of
sauce and a homemade recipe at this post)
1 Tbs lemon juice
1 Tbs olive oil
1 Tbs dulse flakes or nori flakes
2 cloves garlic, crushed
1/2 Tbs sugar
1 tsp salt
freshly-ground black pepper to taste
Cucumber Tartar Sauce:
1 cup Eggless Low-fat Mayonnaise or Tofu Mayonnaise (my recipes at the links; OR use Reduced-Fat Vegenaise or Spectrum Eggless, Vegan Light Canola Mayo)
6 Tbs minced green onion
6 Tbs minced slicing cucumber (the kind with
the edible peel, which we call English cucumber in Canada--often sold as "Persian, "seedless" or "burpless" cucumbers-- see varieties here)
1/2 Tbs dried dillweed
cider, rice or white wine vinegar to taste
Early in the day, slice the drained tofu
about 1/2" thick and cut it into rounds with a a very small round biscuit
cutter, about 1" across. (I used the removable center of a biscuit cutter, which attaches to make it into a doughnut cutter-- like this. Sets of round cookie/biscuit cutters in graduating sizes have a small cutter like this, too.) Then
slice the rounds in half horizontally to make smaller "scallops" (see
pictures below).
Combine the Marinade ingredients in a
container and add the "scallops".
Cover and refrigerate until serving time.
Combine the Tartar Sauce ingredients in a
small bowl and refrigerate until serving time.
Set up shallow bowls with the wholewheat
flour, curdled soy or nut milk, and bran flake crumbs in a line on your counter. Dredge the marinated "scallops" in
the flour, then the curdled soy or nut milk, and then coat all over with the bran flake
crumbs. Place on a cookie sheet, not
touching.
Heat the oil in a large skillet, such as cast iron, carbon steel or hard anodized. When hot, add the coated
scallops, turn the heat to medium-high, and fry until crispy on both
sides. Drain on paper towels and serve hot with the Tartar
Sauce.
Nutrition Facts
Nutrition (per serving): 345.7 calories; 55%
calories from fat; 21.9g total fat; 0.0mg cholesterol; 546.5mg sodium; 436.7mg
potassium; 30.9g carbohydrates; 6.2g fiber; 5.9g sugar; 12.4g protein ; 7.9
points.
Enjoy!
Enjoy!
Wednesday, March 14, 2012
BREAD MACHINE CINNAMON-NUT MONKEY BREAD
A "monkey bread" is a sweet or savory loaf made by putting together small squares or balls of dough with melted "butter" and nuts plus cinnamon sugar OR herbs (and sometimes cheese with the herbs-- you could use vegan parmesan). The bread is pulled apart to eat-- kids love it! I don't use a bread machine very often, but I thought it would be fun to make a specialty bread IN the bread machine-- not just the dough, but the shaped bread as well. The result was great! It would even make an easy and yummy Easter breakfast bread.
BRYANNA'S VEGAN BREAD MACHINE CINNAMON-NUT MONKEY BREAD
Servings: 8; Yield: 1 small loaf
DOUGH:
1 cup
nondairy milk
1 1/2 T. oil
2 1/2 cups unbleached white flour
2 Tbs
wheat germ
2 Tbs
organic unbleached granulated sugar
1 tsp
salt
1 tsp dry active baking yeast (or 3/4 tsp. instant or bread machine
yeast)
FILLING:
3 Tbs
melted vegan buttery spread (stay tuned for my homemade version, which will be posted very soon, I promise!)
1/3 cup
chopped nuts of choice
1/3 cup
cinnamon sugar (mix 2 tsp cinnamon with 1/3 cup organic unbleached granulated sugar)
Mix the dough ingredients in your bread
machine pan as instructed in the directions for your machine. Set on the Basic
cycle with a light crust.
Check your manual to see when the last
"punch-down" or "knock-down" is. Figure out how many
minutes that is from when you start the machine and set your kitchen timer for
that number of minutes. You want it to alert you when it is about 5 minutes BEFORE
the "punch-down". Important:
have your rolling surface ready and your ingredients at hand before the next step.
The last 5 minutes before "punch-down" PLUS the first 5 minutes of the final rise, combined, is your 10 minute "window" to remove the dough, roll it, cut it and layer it in the pan with the filling. It's plenty of time-- don't worry! (Or, if you have a "pause" feature, set the timer for when the last "punch-down" is due.)
The last 5 minutes before "punch-down" PLUS the first 5 minutes of the final rise, combined, is your 10 minute "window" to remove the dough, roll it, cut it and layer it in the pan with the filling. It's plenty of time-- don't worry! (Or, if you have a "pause" feature, set the timer for when the last "punch-down" is due.)
When the timer "dings", remove
the pan from the machine (and start the "pause" feature" if you
have one), and then take out the dough (AND the paddle) and roll it out on a
floured counter to a 12x9-inch rectangle. (DO NOT PRESS "STOP" ON THE
MACHINE OR UNPLUG IT! You do not want to interrupt the cycle!)
Cut the dough as evenly as possible into 24
squares.
Layer 8 squares in the bottom of the pan around where the paddle
usually sits. Brush with 1 Tablespoon of melted buttery spread and sprinkle with
1/3 of the nuts and 1/3 of the cinnamon sugar. Repeat with 8 more squares and
1/2 the remaining filling ingredients. Repeat with the remaining squares and
filling ingredients.
Click the pan back into place in the
machine. (Be sure that the last "punch-down" has occurred already
before you do this.) Cover and let the machine proceed with the rising and
baking (stop the "pause" function if you have activated it.)
When the bread is ready, loosen the sides
and slide it out. Enjoy it warm or at room temperature!
Nutrition Facts
Nutrition (per serving): 297.1 calories;
32% calories from fat; 10.9g total fat; 0.0mg cholesterol; 326.3mg sodium;
126.8mg potassium; 44.0g carbohydrates; 1.8g fiber; 12.4g sugar; 42.1g net
carbs; 6.1g protein; 6.5 points.
NOTE: This was tested in an OsterExpressbake on the Basic Cycle. Use the light crust option, as this browns very
easily with the sugar and Earth Balance.
Tuesday, March 6, 2012
LOWER-FAT, FIBER-RICH VEGGIE "GUACAMOLE"
This recipe is from my book World Vegan Feast. Born and raised in California
In World Vegan Feast, the guacamole is a component in this recipe: Masa Crepes with Green Filling, Topped with Black Bean and Corn Salsa and Lower-Fat Guacamole
NOTE: You need a food processor for this recipe.
In World Vegan Feast, the guacamole is a component in this recipe: Masa Crepes with Green Filling, Topped with Black Bean and Corn Salsa and Lower-Fat Guacamole
NOTE: You need a food processor for this recipe.
BRYANNA’S
LOWER-FAT, FIBER-RICH VEGGIE "GUACAMOLE"
Yield: 2 cups
5 oz whole small green beans (frozen are fine)
5 oz frozen baby lima beans (do not use cooked, dried lima beans!)
1/2 cup (4 ounces) extra-firm SILKEN tofu (OR well-rinsed cooked or canned white beans)
2 to 3 tablespoons fresh (or bottled organic) lemon or lime juice
2 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon ground cumin
1 small ripe avocado
1/4 cup chunky, spicy tomato salsa (no sugar!)
Cook the beans (both kinds) in water just to cover for about 5 minutes, or just until completely tender but not mushy.
Drain the beans and place in the food processor, along with the tofu, lemon juice, garlic, salt and cumin. Cut the avocado open, discard the seed and scoop all of the avocado flesh out with a spoon and into the food processor bowl.
Process until smooth, stopping the machine a couple of times, to scrape the sides and bottom of the bowl.
Add the salsa and pulse the mixture until it is all mixed in. Taste for seasoning (add more citrus juice, or salsa, or even hot sauce, to your taste, if you like). Place in a covered bowl and refrigerate.
Nutrition Facts
Nutrition (per 1/4 cup serving): 71.8 calories; 37% calories from fat; 3.2g total fat; 0.0mg cholesterol; 288.6mg sodium; 236.1mg potassium; 8.7g carbohydrates; 2.9g fiber; 0.6g sugar; 5.8g net carbs; 3.3g protein; 1.1 points.
Enjoy!
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