Sarah Kramer is the author of La Dolce Vegan! and co-author of How It All Vegan! and The Garden of Vegan!. In addition to creating her vegan masterpieces and maintaining her popular website GoVegan.net she also ownes and operates Tatto Zoo with her husband Gerry in Vancouver, BC, Canada.
Chocolate Chip Coconut Cookies
When I am in need of a good sugar fix, I make a batch of these. They are simple and taste heavenly. Even omnivores agree!
-Adina, Trinidad, Colorado
2 tbsp ground flax seed
3 tbsp water
1/2 cup vegan margarine (edit, 1/4 cup)
3/4 cup sugar
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup shredded unsweetened coconut
3/4 cup vegan chocolate chips
Preheat oven to 350°F. In a small dish, mix together the ground flax and water. In a food processor or large bowl, blend or mix together the flax mixture, margarine, sugar, and vanilla until smooth and set aside.
In a large bowl, stir together the flour, baking powder, baking soda, salt, coconut and chocolate chips. Add the margarine mixture and stir until well incorporated. (little bit more water for blending) Roll dough into balls, lay on cookie sheet and bake for 10 to 12 minutes(edit, 9 minutes). Let cookies cool 5 minutes before removing from sheet.
Makes 18 to 24 cookies
Recipe adapted from VEGAN A GO-GO!, by Sarah Kramer, 2008, Arsenal Pulp Press
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Tuesday, 22 December 2009
Saturday, 10 October 2009
Apple Pie
Ingredients
1. Slice 1/2 cup of butter like slicing cheese and put back in fridge until needed.
2. Blend 1-1/3 cup flour with ½ tbs salt and mix with pastry cutter in a large bowl.
3. Add 1/3 cup of cold sliced butter (about 2/3rds of the unsalted sliced cold butter) until a meal-like texture using pastry cutter.
4. Add remaining cold sliced butter until the size of small peas.
5. Drizzle ice water, starting with 3 tbs and toss with fork until all dough is covered, add tbs at a time of water if still dry, do not add too much water. If too wet, add more flour.
6. Knead lightly together in bowl.
7. Put dough on table and knead with heal of hands, make into a ball, wrap in plastic wrap and flatten into a disk.
8. Put dough into a refrigerator for 45min-1 hour.
9. Meanwhile, peel, core, and slice the apples, set aside.
10. Preheat oven to 425 F, and do the next two steps simultaneously (if two people available). (If only one person available, make the sauce first and then roll out the dough.)
11. Melt butter in a sauce pan. Stir in flour to form a roué (paste). Add water, white sugar, and brown sugar; bring to a boil. Reduce temperature, and simmer 5 minutes.
12. Roll out dough to 1/4 inch thick and place in pie pan. Cut off excess dough around edges. Fill with sliced apples to make a mound.
13. Roll the excess dough into a ball.
14. Roll out dough to 1/4 inch thick and cut into strips ½ inch wide and place on top of filling mound to create lattice (looks like #).
15. Use a fork to flatten dough around edges of the pie, connecting the lattice to the main dough. Cut off extra dough from the lattice.
16. Gently pour sugar and butter sauce over lattice, filling between the lattice holes. Careful to not spill over the edges of the pan.
17. Bake 15 minute at 425 F, reduce temperature to 350 F, rotate the pie pan and continue baking 25 to 45 minutes.
- 8 Granny Smith apples - peeled, cored and sliced
- 1-1/3 cups all purpose flour
- ½ cup unsalted butter cold, sliced
- ½ tsp. salt
- 3-5 tbs ice water
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/4 cup water
(add 1 tbs lemon juice if using a less tart apple)
(add cinnamon to taste if desired)
1. Slice 1/2 cup of butter like slicing cheese and put back in fridge until needed.
2. Blend 1-1/3 cup flour with ½ tbs salt and mix with pastry cutter in a large bowl.
3. Add 1/3 cup of cold sliced butter (about 2/3rds of the unsalted sliced cold butter) until a meal-like texture using pastry cutter.
4. Add remaining cold sliced butter until the size of small peas.
5. Drizzle ice water, starting with 3 tbs and toss with fork until all dough is covered, add tbs at a time of water if still dry, do not add too much water. If too wet, add more flour.
6. Knead lightly together in bowl.
7. Put dough on table and knead with heal of hands, make into a ball, wrap in plastic wrap and flatten into a disk.
8. Put dough into a refrigerator for 45min-1 hour.
9. Meanwhile, peel, core, and slice the apples, set aside.
10. Preheat oven to 425 F, and do the next two steps simultaneously (if two people available). (If only one person available, make the sauce first and then roll out the dough.)
11. Melt butter in a sauce pan. Stir in flour to form a roué (paste). Add water, white sugar, and brown sugar; bring to a boil. Reduce temperature, and simmer 5 minutes.
12. Roll out dough to 1/4 inch thick and place in pie pan. Cut off excess dough around edges. Fill with sliced apples to make a mound.
13. Roll the excess dough into a ball.
14. Roll out dough to 1/4 inch thick and cut into strips ½ inch wide and place on top of filling mound to create lattice (looks like #).
15. Use a fork to flatten dough around edges of the pie, connecting the lattice to the main dough. Cut off extra dough from the lattice.
16. Gently pour sugar and butter sauce over lattice, filling between the lattice holes. Careful to not spill over the edges of the pan.
17. Bake 15 minute at 425 F, reduce temperature to 350 F, rotate the pie pan and continue baking 25 to 45 minutes.
Grandma's Apple Strudel
Ingredients
1. Mix flour and salt in large bowl
2. Mix vinegar and lukewarm water together
a. Optional, add 1 egg in liquid mixture
3. Slowly stir water solution into dough so it doesn’t get too wet, add more flour if dough becomes too wet
4. Knead dough on table until it is of a firm, elastic consistency adding flour as needed if still sticky
5. Separate dough into 2 softball size loaves, each loaf will make two strudels, and let sit covered in bowl until everything else is ready
Directions – Breadcrumb
1. Put ½ cup butter in frying pan, add oil and let melt
2. Add all breadcrumbs on medium high until they brown
3. Add cinnamon and sugar and stir
Directions – apple
1. Peel and slice apples into loony size and thickness pieces
Directions
1. Cover table with cloth and sprinkle with flour
2. Roll one of the loafs of dough flat and circular, flip and roll again, stretch out with hand in air, one hand supporting the dough on back of knuckles to not make a hole and the other hand stretching the dough
a. Good dough will have blisters
b. Patch holes as necessary
3. Slice off edges of dough because they are too thick and save this dough for extra loaf later
4. Sprinkle and spread breadcrumbs over dough, spread apples out on dough, sprinkle raisons, cinnamon and sugar, sprinkle melted butter (1/4 cup in microwave) on top of filling ingredients
5. Roll dough
a. First roll with hands until dough catches
b. Then use cloth to roll dough tightly
c. Pull ends of dough around roll to stick
d. Cut in half and stretch dough over open ends to seal
6. Place dough onto parchment on cookie sheets and brush over with melted butter
7. Repeat with second loaf and create small strudel with leftover edge dough
8. Bake at 350 F for 40 minutes to an hour or until brown
a. When you can smell strudel in oven and it is just starting to brown, glaze with another layer of butter
9. Sprinkle powdered sugar on top and let cool
- 4 cups flour
- 1 tsp salt
- 2 cups lukewarm water
- 1 Tbs vinegar
- 1/2 Tbs oil
- 3/4 cup salted butter
- 2 cups breadcrumbs
- 5 lbs tart and crisp apples
- ½ tsp cinnamon
- ¼ cup sugar
- 1-2 cups raisons
1. Mix flour and salt in large bowl
2. Mix vinegar and lukewarm water together
a. Optional, add 1 egg in liquid mixture
3. Slowly stir water solution into dough so it doesn’t get too wet, add more flour if dough becomes too wet
4. Knead dough on table until it is of a firm, elastic consistency adding flour as needed if still sticky
5. Separate dough into 2 softball size loaves, each loaf will make two strudels, and let sit covered in bowl until everything else is ready
Directions – Breadcrumb
1. Put ½ cup butter in frying pan, add oil and let melt
2. Add all breadcrumbs on medium high until they brown
3. Add cinnamon and sugar and stir
Directions – apple
1. Peel and slice apples into loony size and thickness pieces
Directions
1. Cover table with cloth and sprinkle with flour
2. Roll one of the loafs of dough flat and circular, flip and roll again, stretch out with hand in air, one hand supporting the dough on back of knuckles to not make a hole and the other hand stretching the dough
a. Good dough will have blisters
b. Patch holes as necessary
3. Slice off edges of dough because they are too thick and save this dough for extra loaf later
4. Sprinkle and spread breadcrumbs over dough, spread apples out on dough, sprinkle raisons, cinnamon and sugar, sprinkle melted butter (1/4 cup in microwave) on top of filling ingredients
5. Roll dough
a. First roll with hands until dough catches
b. Then use cloth to roll dough tightly
c. Pull ends of dough around roll to stick
d. Cut in half and stretch dough over open ends to seal
6. Place dough onto parchment on cookie sheets and brush over with melted butter
7. Repeat with second loaf and create small strudel with leftover edge dough
8. Bake at 350 F for 40 minutes to an hour or until brown
a. When you can smell strudel in oven and it is just starting to brown, glaze with another layer of butter
9. Sprinkle powdered sugar on top and let cool
Friday, 10 October 2008
Bread: INTEG 121
- 3 cups of white or whole wheat flour, or 1-1/2 cups of each (plus a little extra flour for kneading)
- 1 teaspoon salt
- 1 packet, or about 2 teaspoons yeast
- 1 tablespoon sugar or brown sugar or honey
- 2 tablespoons oil
- 1 cup warm water (not hot, just warm)
one to turn to. First you need a big bowl. If you don't have a big
bowl, then a large pot will work just as well. Measure the flour into
the bowl (or pot). White flour is easier to use to make your first
batch of dough. Whole Wheat flour makes a simple variation
though, when you decide to branch out a little. Make sure your flour measurements are
level with the top of the measuring cup. Don't pack the flour down into the cup. Just
scoop it in lightly, and even off the top of it with your finger by
brushing off the excess. After you put your flour into the bowl, add
the salt, sugar and yeast. One of the packets of yeast from the
store will work just fine. If you have a jar or bag of yeast, then use
about 2 teaspoons of it. Using your hands or a spoon or fork, stir
the yeast, salt, sugar and flour all together. These are the dry
ingredients. They are called dry ingredients because they aren't
wet or sticky. They are dry and light. Now measure in your oil. Add
a cup of warm water. Do not use hot tap water. Hot tap water is too
hot and will kill the yeast. Use warm tap water instead. Warm
enough to feel warm to your finger, but not warm enough to scald you. Try to measure
the water accurately.
Stir the dough with a fork or spoon until it gets sticky and stiff. Next look at your hands,
are they clean? If not then wash them. Remove any rings or watches you may have on
and put them in a safe place. Dig into the dough with your clean hands. It will be gooey,
and warm. Work the dough with your hands, right there in the
bowl. Scrape the dough off of your fingers as necessary and try to
get the dough to all work together into a nice ball. If it is too sticky
then add more flour. You may need to add up to 1/2 cup more
flour, or even more sometimes. If it is too dry, then add a little bit
of water at a time, to get it right. Usually a teaspoon of water at a
time, is a good way to go. Mix and mash; Mix and mash. When you
get a ball of dough, turn the dough out onto your counter or kitchen table. Scatter a bit
of flour about the dough, and around the counter. Knead the dough. Press it, fold it,
stretch it, turn it. Keep kneading the dough for a full 5 minutes by the clock. Set the
timer if need be. Kneading makes the dough soft and fluffy. Be sure to knead it enough.
Then let the dough sit on the counter for a few minutes while you wash out the bowl you
used to mix it in. Dry the bowl and pour a little bit of oil into it. A spoonful (teaspoon or
tablespoon) will be just enough. Place the ball of dough
into the clean bowl, on top of the oil. Roll the dough
around in the oil, to coat it evenly. Place the dough in a
warm spot, or on the counter near the stove. Cover the
top of the bowl with plastic wrap or a tea towel. Allow
the dough to sit and rise. It may take the dough up to 2
hours to rise. You will want it to double in size. Be
patient and give the dough enough time to get as big as
it can. Sometimes this happens in as quickly as an hour, but usually it takes longer,
especially if the kitchen is cold.
When it is well risen, punch the dough down. Put your fist into the dough and smash
down to force all the air out of it. Knead the dough again. This time, just knead it for a
minute or so. Long enough to get all the air out of it. Let the dough rest for a minute or
two while you oil or grease a loaf pan. A large loaf pan either 9" by 5"
or 8!" by 4!" is the perfect size. If you don't have a loaf pan, then
use a casserole pan, or a round cake pan. The dough doesn't know
what shape it is supposed to be. You have to give it shape. Round
bread is sometimes easier to make as a first loaf, so if you don't have
a bread pan, use what ever you do have. Just make sure to grease
the pan well. Coax the dough into the shape of the pan you are going
to bake it in. Cover it with a dish towel or plastic wrap again. Set it
aside and let it rise for about an hour to an hour and a half. It should double in bulk
again. After it has risen enough, it is time to bake it. Set the oven to 350° or 375°. Place
the bread into the oven. You do not need to preheat the oven. Let the bread bake for 30
to 40 minutes. When it is done the top will be golden brown. It will be well risen, and
crusty. Carefully turn the hot bread out of the pan and onto a
dishtowel on the counter. Be careful not to burn yourself. Thump
the bottom with your finger. If it sounds hollow then it is done. If it
doesn't sound hollow, then put it back into the pan and bake it
some more. Allow the bread to cool down for a few minutes before
slicing it.
When you slice it be sure to use a serrated (bumpy) edged knife. Saw
back and forth across the bread like you are sawing a log. Do not press
too hard, just saw gently. When you get your first slice of bread, spread a
little margarine or jam on it and take a bite. Succumb to the pleasure
which only a bite of your own homemade bread can create. Grin
decadently and plan your next loaf.
Or, if this loaf of bread fails, check the recipe and try again. Keep trying until you are
satisfied with your results. I didn't make it perfectly the first time; I made bricks. Big
heavy, chewy, undercooked bricks. It takes practice to get the hang of it,
so don't give up. Just keep at it, and before you know it, you will be very
pleased with what a little flour and yeast can make up for less than
twenty-five cents.
Beginner's Bread http://hillbillyhousewife.com/beginnersbread.htm
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