Tag Archives: kosher

Coconut Tart with Chocolate Smear

16 Jan

Here is a sweet coconut tart combined with a rich chocolate filling.  This was taken from The Food Matters Cookbook, with substitutions for the egg whites and yolks, and a modification for the unsweetened coconut that the recipe called for because I happened to have sweetened on hand:

  • 2 cups shredded sweetened coconut
  • 1/4 cup sugar
  • 1/4 cup silken tofu
  • 3 separated “eggs” made from Ener-G Egg Replacer or a similar substitution for binding
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coarse salt
  • 6 oz. bittersweet chocolate, roughly chopped or in the form of chips
  • 1 cup coconut milk
  1. Preheat the oven to 350 degrees.
  2. Combine the coconut, sugar, silken tofu, 1 egg substitution, vanilla, and salt in a bowl.
  3. Press the mixture into the bottom and sides of a 9- or 8-inch tart pan.  Bake until the tart shell is firm and lightly toasted (the recipe stipulates 10-15 minutes but I think it takes longer due to using tofu as opposed to egg, and it took me over 20 minutes).
  4. Meanwhile, combine the chocolate, 2 egg substitutions, and coconut milk in a saucepan over low heat.  Cook, whisking almost constantly, until the chocolate is completely melted and steaming, but not boiling or separating.
  5. When both the tart shell and the chocolate mixture are ready, take the tart out of the oven and spread the chocolate in it.
  6. Chill the tart in the fridge, uncovered, until it becomes firm.
  7. Cut the tart into wedges to serve.

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Vegan Baking Substitutions

16 Jan

Here are some substitutions you can make when a baking recipe calls for a non-vegan food item:

Eggs – for leavening, for a light and fluffy finished product (per egg):

  • 1/4 cup silken tofu
  • 1/4 cup apple sauce
  • 1 mashed ripe banana
  • 3 tablespoons pureed fruit
  • 1 tablespoon ground flax seeds + 3 tablespoons water

Eggs – for binding, for a dense and thick finished product (per egg):

  • Ener-G Egg Replacer (follow directions on the box)
  • 2 tablespoons cornstarch + 2 tablespoons water
  • 2 tablespoons water + 1 tablespoon vegetable oil + 1 teaspoon cornstarch
  • 2 tablespoons potato starch + 2 tablespoons water
  • 2 tablespoons instant mashed potatoes
  • 2 teaspoons baking powder + 2 tablespoons water + 1 tablespoon oil

*For the mixtures, make sure to mix well until blended before adding to the recipe

Eggs – for custards (per egg):

  • 1/4 cup silken tofu
  • For just an egg white:  1 tablespoon plain agar powder dissolved in 1 tablespoon water, whipped, chilled, and whipped again

Milk (use equal amounts):

  • Soy milk – for creaminess
  • Almond milk – for sweetness
  • Coconut milk – for thickness and richness
  • Rice milk – for neutrality
  • Oat milk – for neutrality

*Use unsweetened flavors

Sweetened Condensed Milk (to make 14 oz.):

  • 2-1/2 cups soy milk + 6 tablespoons margarine + 1/2 cup sugar + dash of salt:  heat the soy milk until boiling; melt the margarine in a separate pan over medium heat and then add the sugar; once the sugar begins to melt, add the soy milk and salt; boil gently while stirring for about 5 minutes

Buttermilk (per 1 cup):

  • 1 cup unsweetened soy milk + 2 tablespoons lemon juice or vinegar, whisked together until well combined and creamy

Butter (use equal amounts):

  • Margarine (only use full-fat, not light)
  • Vegetable or olive oil, frozen or refrigerated until solid and opaque

[These substitution suggestions were taken from the PETA Vegan Baking Cheat Sheet as well as The Food Matters Cookbook by Mark Bittman]

Mediterranean Orzo Pilaf

15 Jan

Here is a recipe for a tasty and quick orzo pilaf that I’ve made a couple times.  I was inspired by a non-vegan recipe I found on the back of a San Giorgio orzo box and made several substitutions and redactions, and I love the flavors of the simple ingredients combined with the toasted orzo.  It makes about 4 servings if served as a side, or 2-3 entree servings.

  • 2 tablespoons margarine
  • 8 oz. uncooked orzo
  • 2-1/4 cups water
  • 2 vegetable bouillon cubes
  • 1/2 teaspoon dried Italian seasoning (such as a mix of thyme and oregano)
  • 1 cup tomato sauce or chopped fresh tomato
  • 2 tablespoons chopped black olives
  • pepper
  1. Melt the margarine in a large skillet over medium heat.
  2. Add the orzo and cook a few minutes, stirring frequently, until golden brown.
  3. Stir in the water, bouillon, and seasoning, and heat to boiling.  Reduce the heat and simmer uncovered for 10 minutes, stirring occasionally.
  4. Stir in the tomato and olives, cover, and cook for 5 more minutes, stirring occasionally to prevent sticking.
  5. Add pepper to taste and serve warm.

Mocha Chocolate-Chip Muffins

25 Dec

Yesterday I made these delicious and simple mocha chocolate-chip muffins, which come from a recipe that has been posted and re-posted on the internet but apparently originates in Vegan with a Vengeance by Isa Chandra Moskowitz.  I won’t re-do the copy-and-paste job here, you can click one of the aforementioned links for the recipe.  I’m posting my own photos however, and here are my specifications and observations:

  • I made 12 muffins, though I filled the muffin cups a little more than 3/4-full of the batter, so they probably came out a little bigger than intended.
  • I didn’t use cupcake liners, just greased muffin pans.
  • To be clear, I used plain-flavored soy milk and soy yogurt.
  • I used a Dutch gourmet baking cocoa powder, regular instant coffee, and bittersweet chocolate chips — the resulting muffins were very rich and chocolaty, dark in color, and not too sweet.


Cranberry-Coconut Refrigerator Cookies

25 Dec


Here’s a festive, sweet, yummy cookie that I made for the holidays.  The original recipe can be found in Vegan Cooking for Everyone by Leah Leneman; it actually incorporates dried cherries instead of cranberries, but I find dried cranberries to be easier to obtain and perhaps sweeter and more reminiscent of the season.  Feel free to use either, or to experiment with different types of dried fruit.

Makes about a dozen cookies.

  • 1/4 cup (2 oz.) vegan margarine
  • 1/4 cup sugar
  • 1 cup all-purpose flour (the original recipe calls for whole-wheat flour, but the regular kind keeps the cookies sweeter)
  • Pinch of sea salt or Kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 cup soy milk
  • 1/4 cup shredded coconut
  • 1/4 to 1/3 cup dried cranberries
  1. Beat the margarine and sugar together in a large bowl until light and a little fluffy.
  2. In a separate bowl, mix the flour, salt, and baking powder together.
  3. Add the soy milk to the margarine mixture.  Then add in the flour mixture, then the coconut and cranberries.  Mix well.
  4. Knead the mixture into a dough and form it into a large roll.  Cover with plastic wrap or aluminum foil and place in the refrigerator to chill for several hours.
  5. Preheat the oven to 325 degrees.
  6. When ready, take the roll out of the refrigerator, remove the wrap, and slice into 1/4-inch thick round cookies.
  7. Place the cookies on an oiled baking sheet, and bake for about 10 minutes.  Pierce a few of them with a fork or toothpick to test and make sure it comes out clean.

Polish Apple Soup

28 Aug

This recipe comes from The Best Soups in the World by Clifford A. Wright.  It’s supposed to be served chilled, but I also like it warm.  I substituted tofu for the sour cream that the recipe originally calls for, and I added cinnamon.  Silken tofu works best, although when I couldn’t find it in my local cheap Asian market, I used regular tofu that I pureed with a mixer.

It makes about 4-6 servings.  If you want to eat it warm, it’ll be fairly quick; otherwise it’ll take a few hours to chill.

  • 1-1/4 lbs apples, peeled, cored, and chopped or diced small
  • 4 cups water
  • Juice from 1/2 lemon, plus 4 thin slices of the other half
  • 1/4 teaspoon salt
  • 2 cups silken tofu (or pureed firm tofu)
  • 3 tablespoons all-purpose flour
  • 3 tablespoons raisins or more to taste
  • 2 teaspoons sugar
  • Cinnamon to taste
  1. Place the apples in a pot with the water, lemon juice, and salt.  Bring to a boil over high heat, then continue boiling until the apples are softened, about 12 minutes.
  2. Stir together the tofu and flour.  Add to the apples, stir, and bring to a boil over high heat.
  3. Stir in the lemon slices, raisins, and sugar.  Turn off the heat, and season with cinnamon to taste.
  4. Either serve warm, or let cool and then chill in the refrigerator for 4 hours to serve cold.

Sauteed Parsnips and Carrots with Honey and Rosemary

28 Aug

Here is another delicious recipe that was originally published in Bon Appetit magazine and is now also on epicurious.  I’m actually not a fan of parsnips so I’ve only made the carrots, and they go really well with the sweetness of the honey.  I sometimes use baby carrots instead of cutting up large ones.

Roasted Potatoes with Herbs

28 Aug

Bon Appetit magazine published this amazing recipe last January for roasted potatoes with herbs, also found on the epicurious site.  It’s absolutely one of my and my boyfriend’s favorite potato recipes.

Note:  I usually use regular Idaho potatoes that I cut into quarters or smaller, and my baking time seems to be closer to about an hour.

Ma-Po Tofu

28 Aug

I adapted this recipe from one I found in one of my favorite books, The Food Matters Cookbook by Mark Bittman.  The recipe normally also adds pork, which I’ve omitted for obvious reasons, and cilantro for garnish which I decided not to add because I think the other ingredients make it flavorful enough.  I also use dried ground ginger instead of fresh minced, because you just need to buy one spice bottle of it that lasts a long time, and I chose to use red pepper flakes instead of chile flakes for a little less spice.  I’m generally not a fan of anything overly spicy, but as my boyfriend says, this one is “one of the most flavorful” dishes I make.

It makes about 4 servings and is very quick to make.  I recommend serving it with brown rice or pilaf.

  • 1-2 tablespoons vegetable or olive oil (enough to cover the surface of your skillet)
  • 1 tablespoon minced garlic
  • 2 cups peeled, chopped tomatoes
  • 1/2 tablespoon dried ground ginger
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup chopped scallions
  • One 1-lb. package firm tofu, drained and cubed
  • 2 tablespoons soy sauce
  • Salt
  • Cilantro (optional)
  1. Put the oil in a large skillet over medium-high heat.  When it’s hot, add the garlic and cook less than a minute, until it begins to sizzle.
  2. Add the tomatoes, dried ginger, red pepper flakes, and scallions.  Add the tofu.  Cook, stirring occasionally, until the tofu begins to brown and absorbs some of the taste of the other ingredients.
  3. Stir in the soy sauce.  Season with salt to taste and more red pepper flakes and/or cilantro if you like.  Serve warm.
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