Archive for the ‘RECIPES’ Category

Winter Holiday Cake Madness!

Posted: January 15, 2014 in RECIPES
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Below are two cake recipes that can be found in Chloe Coscarelli’s Chloe’s Vegan Desserts. I made these over the holidays for my family, and they were a big hit! I know, I know—January’s already half over; but there’s still V-Day to look forward to, and ultimately I subscribe to the philosophy that THE HOLIDAYS AREN’T OVER UNTIL I SAY THEY’RE OVER! 🙂

For formatting reasons, I’ve enclosed the recipes here as a PDF: Holiday Cakes. Below is some information about, as well as a photo of, each cake.  Enjoy!

For the Spice Lovers:

Spiced Applesauce Cake

 Serves about 8-10

Makes 1 Bundt cake

Applesauce Cake

This was one of the moistest things I’ve ever eaten. Honestly.  I didn’t wrap it properly and ate some the following morning, and it was still moist.  Then I wrapped some up and saved it for the following day—still moist.

For the Chocolate Lovers:

Hot-Fudge-on-the-Bottom Cake

Serves about 8-10

Makes 1 8-inch square pan

Hot Fudge on the Bottom

What’s really awesome about this is, while reading it/making it for the first time, the name confused me.  Isn’t this hot fudge on the TOP, technically? Well, yes and no.  As the cake cooks, the fudge seeps through it and leaves fudgy liquid on the bottom as well as along the sides. Meanwhile, the top layer forms a crust and becomes brownie-like. So, what you end up with is essentially a giant brownie steeped in hot fudge. Can anyone possibly ask for more?

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Looking for a savory main course with which to impress your friends and relations? Here it is! Super-simple, delicious, and affordable, this fancy-shmancy pasta dish really hits the spot.  I didn’t have time to make it for the December holidays this year, but I made it for my non-vegan mother on Mother’s Day and she’s been bugging me for the recipe ever since.  It was a BIG hit!

Taken from The Candle Café Cookbook by Joy Pierson and Bart Potenza. Candle Café is located on both the Upper East Side and Upper West Side of Manhattan.  I have frequented both locations several times and have NEVER been disappointed! If you’re in or near NYC, you should definitely check it out!

Porcini Mushroom Stroganoff

Serves 6

Ingredients

2 tablespoons extra-virgin olive oil

1 tablespoon unbleached flour

2 tablespoons soy margarine (or any vegan margarine- I use Earth Balance)

3 garlic cloves, chopped

1 yellow onion, finely chopped

1 tablespoon sea salt

1 tablespoon freshly ground black pepper

2 ounces dried porcini mushrooms (These taste great and are worth the hunt; but, if you have trouble finding them, you can leave them out.  There are plenty more mushrooms in this recipe with which to work!)

1 lb. button mushrooms

1/4 cup white wine

1 tablespoon tomato paste

1 cup soy milk (almond also works)

a pinch of dried parsley

pinch of dried dill (I personally don’t like dill; so I left it out, and everything was still very yummy.  Feel free to replace these pinches for pinches of your own favorite herbs!)

1 thyme sprig

1 bay leaf

1/2 cup chopped fresh chives

1 lb fettuccine

Method:

1. In a large saucepan over medium heat, heat the oil. Stir in flour and cook for about four minutes, stirring frequently. Add margarine, garlic, onion, salt, and pepper and cook for another four minutes.

2. Add the porcini mushrooms AND the button mushrooms, plus wine, tomato paste, and vegan milk. Stir in the parsley, dill, thyme, bay leaf, and chives. Bring everything to a boil, then simmer over low heat for about 20 minutes.

3. Bring a large pot of water to a boil and cook the fettuccine according to package directions. Drain.

4. Spoon the sauce over the fettuccine and serve at once!  Enjoy!

Happy Holidays,

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Hi, there!

Below is a recipe I created by adapting Chloe Coscarelli‘s Chocolate Chip Cookie recipe from her awesome baking book, Chloe’s Vegan Desserts (thanks for the inspiration, Chloe!)  As her recipe makes about SIXTY cookies, I cut everything by about 50-60%; so, this recipe should make about 30 small cookies OR 15-20 large ones.

I like my food to really kick me in the mouth, so I replaced water with amaretto in this recipe for a sweet, almond-y, boozy bite. 🙂

Bon Appetit!

Update 1/15/14: Redbook.com has expressed interest in featuring this recipe on their website!  Stay tuned for details 🙂

Ingredients:

1 c all-purpose flour

1/2 T or about 1 t of cornstarch or arrowroot powder, if ya got it (This was in Chloe’s original recipe; but, honestly, I NEVER use it–and these cookies seem to do just fine without it!).

1/2 t baking soda

About 1/4 or 1/2 t salt (a sizable pinch)

1/2 c vegan margarine, softened (I use Earth Balance)

1/2 c brown sugar (or slightly less, depending on your palate/diet)

1/2 c vegan white sugar (or slightly less, depending on your palate/diet).  I use Morena (which, oddly enough, means “black girl” in Spanish).

About 1/8 c of amaretto (fill a 1/4 c measuring cup halfway) ***Please note that Lazzaroni brand amaretto is NOT vegan! 😦

1/2 T or about 1 t vanilla extract

About 3/4 c vegan chocolate chips (I use Enjoy Life)

Optional: Pecans, walnuts, almonds, or any other cookie-friendly nut ya like!

Method:

1- Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or lightly grease them with canola oil.

2- In a medium bowl, whisk together all dry ingredients (everything up to SALT). Set aside.

3- To soften the margarine, microwave it or heat it in a pan for about 15-20 seconds. Margarine does NOT have to be melted/liquid.

4- In a larger bowl, using a stand or hand mixer, beat wet ingredients (everything between MARGARINE and VANILLA EXTRACT) until fluffy.

5- Slowly incorporate dry mixture into wet mixture.

6- Once dry and wet mixtures are incorporated in the larger bowl, add chocolate (and nuts if you’re using them) and fold in so that they are as evenly distributed as possible.  You can always make adjustments by hand when creating the cookies.

7- Scoop about 1 rounded tablespoon of dough at a time onto the prepared baking sheets, leaving about 2 inches of space between each so that the cookies don’t melt together.

8- Bake for 10 to 12 minutes, or until the edges are golden brown. Remove from oven.

9- Let cool on the pan for about 10 minutes.  When they’re cool enough, serve and enjoy!

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