Sunday, June 21, 2009

Stout Cake with Irish Cream Frosting

As per Kevin's request, the double birthday party cake I baked was a cake version of the chocolate stout cupcakes from Vegan Cupcakes Take Over The World*. Just like the coconut cake I made based on the coconut cupcake recipe from the same book, the stout cake turned out DE-LI-CIOUS! Very moist, rich and chocolaty. Of course, Irish cream frosting doesn't hurt :)

It seems that converting a cupcake recipe into a cake is not that hard - you just double the ingredients, and lengthen the baking time:
  • 1.5 c soy milk
  • 2 t apple cider vinegar
  • 2 c plus 4 T all-purpose flour
  • 2/3 c cocoa powder
  • 1 t baking soda
  • 1 t baking powder
  • 1/2 t salt
  • 1/2 c stout
  • 1/5 c sugar
  • 2/3 c canola oil
  • 1 T vanilla extract
In a large bowl, combine soy milk and vinegar. In a separate bowl, sift all the dry ingredients besides sugar. Mix the sugar and stout into the milk, add oil and vanilla and whisk until well mixed. Add dry ingredients into large bowl and beat for about 2 minutes. Pour batter into a lightly oiled 9" cake pan (I like to use spring-form and line the bottom with parchment) and bake at 350 degrees F for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and frost.

Irish Cream Frosting (not vegan):
  • 1 stick butter
  • 3 c powdered sugar
  • 3 T Irish Cream
Beat everything together until smooth.

* People in my lab must have realized I like this book, so they gave it to me as a farewell gift!! :)

Thursday, June 11, 2009

Apricot-Glazed Almond Cupcakes

Another cupcake from the great book Vegan Cupcakes Take Over The World! I think I will have to get this book! This time it was for Tanja's birthday.

  • 1/4 c oil (though the book calls for 1/3 c)
  • 3/4 c sugar
  • 1/4 c yogurt
  • 3/4 c soy milk (or almond milk!)
  • 1 t vanilla
  • 1 t almond extract (recipe calls for 2, but my extract is way too strong)
mix it all together, beating well, in a large bowl, then sift in:
  • 1 c + 2 T flour
  • 1.5 t baking powder
  • 1/2 t salt
mix until batter is smooth (but don't overdo), then fold in:
  • 1/3 c almond meal
Pour into a muffin pan, filling 2/3 of each cup. I only got 11 :(

At the center of each cupcake put 1/2 t apricot jam, pressing slightly so it'll level with the batter.
Bake at 350 degrees F for 24-26 min (don't test with a toothpick, it will be sticky).

When cupcakes are cool, glaze with a bit of apricot glaze (1/2 c jam + 1 T water, heated up and stirred well), and top with sliced almonds.

Broccoleek Quiche

When you buy leeks, make sure you get at least three. This way, after you make leek-walnut pasta, you can also make some mini-quiches:

Here's how you make them:
In a pan, over medium high heat, with a bit of olive oil, saute:
  • 1 leek, sliced diagonally
  • 1 broccoli crown, divided into mini-florettes
Salt it to taste

In a blender, blend:
  • 1 package of soft tofu (15 oz)
  • 2 T tahini
  • 2 T nutritional yeast
  • 2 T corn starch
  • 1 t turmeric
  • 1 t salt
  • red hot pepper flakes to taste
  • soy milk as necessary (up to 1/4 c)
When smooth and yummy, add the sauteed veggies (mix, don't blend!). Pour into a muffin pan (oil it a bit, if you're not using a silicone pan. And if you oil it, you might as well add some breadcrumbs to add crunchiness).

Bake at 375 degrees F for 25-35 minutes or till a toothpick inserted at the center comes out clean.

I served it with some marvelous jicamagic, this time made with with golden bell pepper instead of red (hence the yellowness of the whole plate).

Sunday, June 7, 2009

Nutty, Leeky Pasta

A quick-and-easy supper:

Leek and Walnut Pasta

pasta of your choice (3 servings)
1 T butter
2 leeks, sliced diagonally
1/2-3/4 c walnuts, chopped
salt to taste
shredded or grated parmesan or romano cheese

Melt butter in a large pan over medium-high heat. Add leeks and saute until soft, stirring occasionally. Salt to taste. Add walnuts, stir for a couple of minutes. Add pasta, and stir for a few more seconds.
Serve topped generously with cheese (and if you're like me, you'll need to add more salt).

Friday, June 5, 2009

Cupcakes and a traffic light

In the past month or so I baked two types of cupcakes (I know, not amazingly productive). They are both taken from the delightful book Vegan Cupcakes Take Over The World (although they're not completely vegan, I deveganized them a bit)

Green Tea Cupcakes:

The cupcake is sitting on a plate made by my cousin, Orna

  • 1/2 c yogurt
  • 2/3 rice milk
  • 1/4 t vanilla extract
  • 1/3 c canola oil
  • 1/2 t almond extract
  • 1 1/4 c flour
  • 1 t baking powder
  • 1/4 t baking soda
  • 3-4 t matcha tea powder
  • 1/4 t salt
  • 3/4 c granulated sugar
Whisk all wet ingredients together, then sift dry ingredients in and mix in gently until incorporated. Bake at 350 degrees F for 20 minutes (until a toothpick inserted through the center of one cupcake comes out clean. Cool completely and then top with glaze.

Green tea glaze:
  • 2 T butter
  • 1 c confectioners' sugar
  • 1/8-1/4 t matcha tea powder
  • 1-2 T milk (I used soy)
  • 1/4 t almond extract
  • a drop of vanilla extract
Fluff the butter with a fork, mix in the matcha powder with the sugar and combine with the butter till crumbs form. Then add 1 T milk and extracts. Beat. If too thick, add a bit more milk, 1 t at a time.

Grapefruit Cupcakes:

This is an adaptation from the book's "orange pudding cupcakes". I just replaced the orange juice with grapefruit juice, omitted the pudding (just because of laziness) and completely changed the topping.

  • 1/3 c canola oil
  • 3/4 c sugar
  • 3/4 c soy milk
  • 1/2 c freshly squeezed grapefruit juice
  • 1 t vanilla extract
  • 1 1/3 c flour
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/4 t salt
Combine wet ingredients and sugar, and 1 T flour (helps emulsify). Beat until combined. In a separate bowl combine dry ingredients, then add them in 3 batches to the wet ingredients. Beat until smooth (but don't over do it). Bake at 350 degrees F for 20-22 min. Cool completely and top with glaze.

Grapefruit glaze (inspired by green tea glaze):
  • 2 T butter
  • 1 c confectioners' sugar
  • 1-2 T grapefruit juice
  • 1/4 t almond extract
  • drop of vanilla extract
Prepare as described for green tea glaze.

UPDATE: Reducing 3/4 cup of grapefruit juice to 2 tablespoons gives the glaze an incredible peachy color and an intense citrus flavor -- highly recommended!

And now for something completely different:

Traffic Light Parfait:

It's basically just kiwi, mango, and strawberry, layered, with some yogurt mixed with honey in between. Honey yogurt is good!
I think I need to get some tall wine/champagne glasses for this dessert!

Tuesday, June 2, 2009


What do you do with 10 lbs of potatoes?
We got a 10 lb bag of potatoes from the Ranch Market for $1 again, and we decided that this time we will use all of them before they go bad. It's not so easy for a couple who also gets a bunch of other vegetables that need to be eaten. But we did it!
First, Mark made delicious roasted herbed potatoes. They were the best roasted potatoes I've ever had! Flavorful and crisp, but not at all oily or greasy.
Next, I made some papas a la huancaina and moussaka.
Mark also made a potato pizza!
The rest of the potatoes went into a soup:

This soup basically has all kinds of vegetables: potatoes, tomatoes, green onions, and corn.

If you end up with 10 lbs of potatoes, here are some other ideas for you to try:
potato bread (I can't believe I don't have a link for that!)
potato torte (kosher for passover!)