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Vegan_Anny

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November 24th, 2010

anny86 @ 10:17 am: Vegan Thanksgiving stuffing
Saute onion (soft not brown)
Peeled and cubed Apple, Sour apples work best (add to sauting onion)
Add vegan sausage (warm with apple/onion crumble and mix together. )

Add pepper and garlic powder to taste

melt 2 1/2- 3 table spoon margarine
Add 3 tablespoons brown sugar to melted margarine

Place 1 bag stuffing and 2 slices wheat bread cubed into mixing bowl
Add onion mixture and stir
add melted margarine/brown sugar and stir
add 1 can vegetable broth
2 table spoons parsley

stir and place in pyrex dish
Make sure all stuffing is mixed and moist
Cover and place in 350 degree preheatd oven
Cooks for about 45 minutes

January 10th, 2010

anny86 @ 08:37 pm: VEGAN DOG FOOD
Another great vegan dog food recipe can be found here:
Ingredients

1 cup cooked barley
1 cup firm cooked lentils
1 cup whole wheat flour
1 cup salt-free vegetable broth

Directions

1. Preheat the oven to 350 degrees F. Combine the barley, flour, and lentil in a medium casserole dish. Pour the broth over the mixture, cover with a lid, and bake for 45 minutes. Let cool. The surface will look wet, but it will become drier as it stands. Serve warm or at room temperature.

2. Stored in individual portions in sealed containers or zipper-lock bags, Barking Barley and Wheat Surprise will keep for 5 to 7 days in the refrigerator or 6 months in the freezer.




http://www.easyvegan.info/2009/11/30/i-bark-you-bark-we-all-bark-for-barking-barley-and-wheat-surprise/

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October 17th, 2009

anny86 @ 03:51 pm: Apple pie Muffins
Ingredients
2 cups flour
2 teaspoons baking powder
1/4 cup sugar
1/4 teaspoon cinnamon
1/4 cup canola oil
3/4 cup soy or rice milk
1/2 cup unsweetened apple sauce, or 1/2 - 3/4 of an apple placed in a food processor and heated
1/2 apple, diced into 1/4 inch chunks

For the brown-sugar mix
1/2 cup brown sugar
1/2 teaspoon cinnamon

Pre-heat the oven to 350 F.
Mix the flour, sugar, baking powder, and cinnamon.
Add the oil, milk, and apple sauce and combine.
Then mix in the apple chunks.
Partially fold in the brown-sugar mix - you want to have a ribbon of brown sugar running through the muffins.

Fill muffin cups 3/4 full. If you want, sprinkle a little brown sugar on top. Bake for 18 - 22 minutes, until a fork/knife/toothpick stuck into the muffins comes out clean. Eat immediately or set on a rack to cool.

June 10th, 2009

anny86 @ 04:18 pm: oven roast potatoes
Preheat oven to 425F.

In a large pot, add cold water and soak the potatoes with a little salt. (It is important to start the potatoes in cold water)

Bring it to a rolling boil. Turn down the heat to a simmer for 3-4 minutes. Not more than that.

Drain water and set potatoes aside.

In another pan, heat the olive oil, add the garlic and let it turn slightly brown. Remove garlic from the oil. Now add any spices you might want, get creative! (black pepper, chilly powder, oregano, salt) Turn off heat.

Add the partially boiled potatoes into the oil and toss well till coated with oil and spices.

Grease a baking sheet, and place potatoes in a single layer and bake at 425F for about 30 minutes or till golden brown and crispy.

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June 1st, 2009

anny86 @ 11:58 am: Strawberry Jam
* 2 pounds fresh strawberries, hulled
* 4 cups white sugar
* 1/4 cup lemon juice

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DIRECTIONS

1. In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

FOOTNOTES
To test for jelling

Place three plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned

May 16th, 2009

anny86 @ 03:50 pm: Pita bread
3 cups flour
1 1/2 teaspoons salt
1 Tablespoon sugar or honey
1 packet yeast (2-1/4 tsp)
1 1/4 to 1 1/2 cups water, roughly at room temperature
2 tablespoons olive oil, vegetable oil, butter, or shortening

Mix the yeast in with the flour, salt, and sugar. Add the olive oil and 1 1/4 cup water and stir together with a wooden spoon. knead for 10 minutes

Add the olive oil and 1 1/4 cup water and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water.

Once all of the ingredients form a ball, place the ball, knead the dough for approximately 10 minutes. If you are using an electric mixer, mix it at low speed for 10 minutes.


When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. Form a ball out of the dough (I had to continue adding flour, one tablespoon at a time, mixing/kneading until it came together like a ball - it was too sticky otherwise)

Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes.

Punch the dough down and divide it into 8 pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it’ll be easier to shape.

While the dough is resting, preheat the oven to 450 degrees. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while you are preheating the oven. This will be the surface on which you bake your pitas.

After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8 and 1/4 inch thick - 6 inches in diameter. If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 5 to 10 minutes before trying again.

Place discs on a lightly greased baking sheet and let rise, uncovered, until barely doubled in thickness, about 30-45 minutes.

Open the oven and place as many pitas as you can fit on the hot baking surface (I was able to bake 3 at a time on my baking stone.) They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes, but it isn’t necessary.

Yield: 8 pitas

March 20th, 2009

anny86 @ 02:58 pm: dinner rolls
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

You need to make these about 2 hours before you even want them in order for them to be done in time.

Bake for 12-13 minutes in the preheated oven, or until golden brown.

March 9th, 2009

anny86 @ 05:36 pm: fluffy dinner rolls
French Bread Rolls
adapted from allrecipes.com

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake for 12-13 minutes in the preheated oven, or until golden brown.

May 15th, 2008

anny86 @ 08:36 am: Emergency Kitchen Substitutions
Do you ever find yourself all geared up and ready to make a favorite recipe but then discover you're staring at an empty container of a needed ingredient? Ugh. You don't want to run out to the store right now. So what do you do?

Well, that's when emergency kitchen substitutions come in handy.

For: 1 Tbsp fresh herb
Use: 1/3 to 1/2 tsp dried herb (of the same kind)

For: 1 clove garlic
Use: 1/8 tsp garlic powder

For: 1 egg in baking
Use: 1 tsp cornstarch plus 1/4 cup water

For: 1 whole egg
Use: 2 egg yolks plus 1 Tbsp water

For: 1 cup whole fresh milk
Use: 1/2 cup evaporated milk plus 1/2 cup water, or 1/3 cup dry milk plus 1 cup water

For: 1 cup buttermilk
Use: 1 cup plain yogurt, or 1 cup sour milk (4 tsp white vinegar or lemon juice plus milk to make 1 cup -- let sit for five minutes before using)

For: 1 cup sour cream (in baking)
Use: 7/8 cup buttermilk or sour milk plus 3 Tbsp butter

For: 1 cup sour cream (in salad dressings, casseroles)
Use: 1 cup plain yogurt or 3/4 cup sour milk plus 1/3 cup butter

For: 1 cup cream
Use: 1/3 cup butter plus 3/4 cup milk

For: 1 cup corn syrup
Use: 2/3 cup granulated sugar plus 1/3 cup water

For: 1 cup brown sugar
Use: 1 cup granulated sugar plus 2 Tbsp molasses

For: 1 3/4 cup confectioners sugar
Use: 1 cup granulated sugar, packed

For: 1 cup margarine or butter (in baking or cooking)
Use: 1 cup hard shortening or 7/8 cup vegetable oil

For: 1 square unsweetened chocolate
Use: 3 Tbsp cocoa plus 1 Tbsp oil

For: 1 ounce semi-sweet chocolate
Use: 1 ounce unsweetened chocolate plus 4 tsp sugar

For: 3/4 cup cracker crumbs
Use: 1 cup bread crumbs

For: 1 cup cake flour, sifted
Use: 7/8 cup all purpose flour, sifted (1 cup minus 2 Tbsp)

For: 1 tsp baking powder
Use: 1/3 tsp baking soda plus 1/2 tsp cream of tarter, or 1/4 tsp baking soda plus 1/3 cup sour milk

For: 1 Tbsp cornstarch for thickening
Use: 2 Tbsp flour

For: 1 Tbsp flour for thickening
Use: 1 1/2 tsp corn flour, arrowroot, potato flour, or rice flour; or 2 tsp tapioca

For: 2 Tbsp tapioca for thickening
Use: 3 Tbsp flour

January 18th, 2008

anny86 @ 12:47 pm: White Sandwhich Bread
I'm tried of the best bread containing honey. So I thought I'd make my own. I found this recipe online and LOVED it. IT's so easy! I don't know if I'll ever buy bread again (unless of course it comes from Avalon Bakery)

Here is what you'll need

2 1/2 cups warm water

1 package active dry yeast (.25 oz)

1 tbsp sugar

6-7 cups flour

1 tbsp salt

4 tbsp butter, softened

***Before you start this recipe remember bread has to rise, you can't rush that. So only start this if you have at least 4 hours to wait around. ***



Combine 1/2 cup water, yeast and sugar in a large bowl and let stand until foamy - about 10 minutes.

Add remaining water, flour and salt to yeast mixture and mix with a wooden spoon (or in a mixer) until dough cleanly away from the sides of the bowl. Knead in butter until dough is smooth and not sticky. Turn dough out onto a lightly floured surface and continue kneading for an additional minute or two.

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Shape dough into a ball and place in a lightly oiled bowl to rise until doubled, about 1- 1 1/2 hours. After it has doubled (or near doubled) punch the dough down. (three or four good whacks will cause it to shrink back down to normal)


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Butter two 8×4 inch loaf pans and set aside. Place dough on a lightly floured surface and divide in two equal portions. Shape as described above and place seam side down into prepared loaf pans. Cover loaf pans lightly with oiled plastic wrap and allow to rise until doubled in size, about 1 hour. Dough will rise above the lip of the pan.

Meanwhile, preheat oven to 375F.

Place loaves in oven and bake for 35-40 minutes. After 35 minutes, use an instant read thermometer to check the internal temperature of the bread. It will read 200F when the loaves are done. If you do not have an instant read themometer (meat thermometer), simply cook the loaves for 40 minutes and keep an eye on your oven thermometer to make sure the temperature remains constant.

Remove loaves from pans immediately and let cool completely (2-3 hours) before slicing.

Makes 2 loaves or one large one.


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