Back again...twice in one day...wow! This pudding came about because of the vanilla tofu I mentioned in the last post. I had leftover jasmine rice in the refrigerator, I had the tofu, I had coconut milk, and I had unsweetened shredded coconut. So, all I needed was someone to tell me how to put them all together into a pudding. My google search took me to http://eatair.blogspot.com
This is a great site, and this recipe is from someone there named Chris. It's a wonderful recipe, and Chris, thank you for posting it.
Coconut Rice Pudding(vegan)
2C each cooked rice, and soy milk
1/4C sugar
1/4 tsp salt
1/3 of a 6-oz package of silken tofu
2/3C raisins
1/2 tsp cinnamon
1/4 tsp. nutmeg
1/4 tsp vanilla
1 Tbs vegan margarine
In a medium sized saucepan, combine rice, 1 1/2 cup of the soy milk, the sugar, and salt. Bring to a boil over medium high heat, then reduce heat and simmer, stirring occasionally, until it starts to get a little thicker, about 10 minutes. Meanwhile, blend the silken tofu and the other 1/2 C soy milk in a blender until smooth and creamy. Add to the pan along with raisins, cinnamon, nutmeg, and vanilla. Cook about 2 minutes longer. Turn off heat and add margarine, stir until margarince is melted.
For coconut variation, replace 1C of the soy milk with coconut milk, omit raisins, and add a drained can of pineapple chunks. Can replace vanilla with coconut extract, but if you don't have any, don't worry about it.
Ok. First, I used only coconut milk, no soy milk at all. My silken tofu was the vanilla flavored, and if you haven't used it yet, you need to know that it is already textured like a pudding. It doesn't have to be drained or pressed, use it straight from the package. Second, I think, for me, anyway, that if I make this again, I will cut the cinnamon to only 1/4 tsp. The nutmeg is fine, but I added 1/2 tsp. of vanilla, instead of the 1/4, and was very pleased...but, I love vanilla. You might not. No raisins. I don't like raisins. No pineapple, either, as I didn't have any, and don't like it one bit! So instead of the pineapple, I added one good handful of the shredded coconut. OMG! This stuff is just soooooooooo good, it really is. I made it last night, and I hate to admit it, but I finished it this morning, lol. It's not something I'm going to make very often, I know, but I sure am glad that I tried it this time!!!
Until next time, Happy Eating!!!
Showing posts with label soy milk. Show all posts
Showing posts with label soy milk. Show all posts
Friday, June 19, 2009
Friday, May 1, 2009
Lentil Shepherd's Pie(Vegan); Creamy Nut Sauce w/ Spaghetti or Noodles(vegan)
Before I go any further here at all, I need to tell you that I forgot something in my last post. The Two Cheese Potato Casserole was sent to my email by a very dear cyber-friend of mine, but she neglected to tell me where she got it from, other than it was also sent to her. The recipe is NOT one of my own creations, so if the creator of said recipe is reading this, be aware that I think it's a great recipe, and I am NOT taking credit for it. There! Got that off my shoulders, lol. I couldn't stand for anyone to think I had deliberately tried to steal a recipe of theirs to pass of as one of my own, because, that just ain't my style.
Something else...Lap, and Joycie, I know y'all are reading here on occasion, so please, tell the folks on the forum that I've tried...again...to post there, and can't. I even logged out and then logged back in again, to no avail. This is soooooo upsetting, I miss y'all so much. WAAAAAAAAAA! Anyway, tell everyone hello, please...and thank you.
There, I've had a little breakfast, put the dishes in soak, and in a little while will go hang up the last load of laundry. Other than that, all I've done, and all I intend to do, has been to swish the toilet and make the bed. Hopefully, once the med for the thyroid gets into my system, in a couple to three weeks, I'll have a little more energy, and will actually dig in and get this poor little house cleaned. Reckon I'll find out, right
Ok, on to the next two recipes...wow, four in one week, lol, and three of them total winners, in my opinion. The first two are on the post just before this one, just in case you hadn't realized that. The recipe here, for a Lentil Shepherd's Pie, is a combination of two different recipes from about.com, plus an addition of my own, and I was very, very pleased with the results. Definitely a keeper!
Lentil Shepherd's Pie
1 cup lentils, cooked and drained
1 onion, diced
1/2 tsp. each dried sage and oregano
1 tsp. salt, dash cayenne pepper
4 large potatoes, peeled and boiled until tender
1/2 to 1 cup hot soy milk, or, 1/2 C each soymilk and "sour cream," or "soygurt"
1 C frozen mixed peas and carrots, canned if that's all you have, or fresh if you like.
1/4 C Parmesan cheese(optional), the vegetarian kind
Preheat oven to 400ºF.
When the potatoes have been peeled, rinsed, and cubed, place them in a saucepan and cover with salted cold water by about 1/2 inch. Place over high heat, covered, and bring to a boil. Lower heat to where the water will be simmering, and let cook about 20 minutes, or until potatoes are tender enough to mash.
When potatoes are done, drain them, and mash them with the soy milk or the mix of soy milk/sour cream or soygurt, however you prefer, along with as much margarine as you like...or Earth Balance for vegans. If you're using the Parmesan cheese, mix it in with the potatoes now. Set aside.
In a saucepan, combine the lentils, onion, peas and carrots, seasonings, 2Tbs. margarine, and 1 cup water. While this heats, mix 1/4 flour with 2/3 C soymilk with a fork, until smooth. Stir this into the saucepan with the veggies, bring to a boil, and allow to simmer until it begins to thicken. Once it thickens, check for seasonings, and if needed, add more salt and pepper.
Spread the lentil/veggie mixture in a large baking pan[I used a metal 11in.X7in. pan]. On top of this, I put several slices of the smoked provolone cheese I love so well, but to keep this vegan, you don't have to use it, and, in fact, neither of the recipes I read used it. On top of the cheese, spread the mashed potatoes, and sprinkle with a little more Parmesan if desired[I didn't]. Bake 30-40 minutes, or until potatoes are slightly golden, and the sauce mixture is bubbling. Let sit for about three minutes before serving. This looks to me like it would be four hefty servings, or six not-so-hefty, but adequate, servings. Depends on whether or not you serve some side dishes with it.
Like I said, I was very pleased with this, and as it's not too much work, I'll make it again, believe me. It's one of those dishes you could probably serve to your omnivore friends and they'd enjoy it.
This next, and last, recipe for today, is from "How to Cook Everything Vegetarian," by Mark Bittman, and again, this one is a keeper. I loved it.
Creamy Nut Sauce
1 cup unsalted nuts, preferable cashews, walnuts, almonds, or hazelnuts[Mr. Bittman says, however, that any nut OR seed will work, so choose your own favorite one].
1/4 cup extra virgin olive oil or 4Tbs.(1/4 stick)butter...Earth Balance for vegans
1/4 tsp. grated nutmeg(optional)
Salt and freshly ground black pepper
1 cup cream[soy milk works very well], plus more for thinning if desired.
Milk or veggie stock for thinning, if desired.
1. Use a food processor or blender to grind the nuts to the consistency of coarse meal.
2. Put the oil or butter in a deep skillet over medium heat. When the oil is hot or the butter is melted, add the ground nuts. Cook, stirring constantly, until the mixture becomes fragrant, about a minute. Turn the heat down to medium-low and continue cooking and stirring until the mixture darkens and forms a sort of passte...this is the roux. Sprinkle with nutmeg if you like, salt, and pepper.
3. Pour in the cream and stir or whisk to blend with the roux. Gently cook the sauce without boiling, stirring frequently, until it thickens, 5-7 minutes. Taste, adjust the seasoning if needed, thin if desired, and serve. Makes about 2 cups.
I poured this over hot spaghetti, served some green peas on the side, and ate like a queen that evening. This stuff is wonderful, I love it, and will absolutely make it again...and again...and again.
It's time to hang up my laundry so my uniforms will be clean for tomorrow, time to do the dishes so i can eat supper tonight, so, until next time, Happy Eating!!!!
Something else...Lap, and Joycie, I know y'all are reading here on occasion, so please, tell the folks on the forum that I've tried...again...to post there, and can't. I even logged out and then logged back in again, to no avail. This is soooooo upsetting, I miss y'all so much. WAAAAAAAAAA! Anyway, tell everyone hello, please...and thank you.
There, I've had a little breakfast, put the dishes in soak, and in a little while will go hang up the last load of laundry. Other than that, all I've done, and all I intend to do, has been to swish the toilet and make the bed. Hopefully, once the med for the thyroid gets into my system, in a couple to three weeks, I'll have a little more energy, and will actually dig in and get this poor little house cleaned. Reckon I'll find out, right
Ok, on to the next two recipes...wow, four in one week, lol, and three of them total winners, in my opinion. The first two are on the post just before this one, just in case you hadn't realized that. The recipe here, for a Lentil Shepherd's Pie, is a combination of two different recipes from about.com, plus an addition of my own, and I was very, very pleased with the results. Definitely a keeper!
Lentil Shepherd's Pie
1 cup lentils, cooked and drained
1 onion, diced
1/2 tsp. each dried sage and oregano
1 tsp. salt, dash cayenne pepper
4 large potatoes, peeled and boiled until tender
1/2 to 1 cup hot soy milk, or, 1/2 C each soymilk and "sour cream," or "soygurt"
1 C frozen mixed peas and carrots, canned if that's all you have, or fresh if you like.
1/4 C Parmesan cheese(optional), the vegetarian kind
Preheat oven to 400ºF.
When the potatoes have been peeled, rinsed, and cubed, place them in a saucepan and cover with salted cold water by about 1/2 inch. Place over high heat, covered, and bring to a boil. Lower heat to where the water will be simmering, and let cook about 20 minutes, or until potatoes are tender enough to mash.
When potatoes are done, drain them, and mash them with the soy milk or the mix of soy milk/sour cream or soygurt, however you prefer, along with as much margarine as you like...or Earth Balance for vegans. If you're using the Parmesan cheese, mix it in with the potatoes now. Set aside.
In a saucepan, combine the lentils, onion, peas and carrots, seasonings, 2Tbs. margarine, and 1 cup water. While this heats, mix 1/4 flour with 2/3 C soymilk with a fork, until smooth. Stir this into the saucepan with the veggies, bring to a boil, and allow to simmer until it begins to thicken. Once it thickens, check for seasonings, and if needed, add more salt and pepper.
Spread the lentil/veggie mixture in a large baking pan[I used a metal 11in.X7in. pan]. On top of this, I put several slices of the smoked provolone cheese I love so well, but to keep this vegan, you don't have to use it, and, in fact, neither of the recipes I read used it. On top of the cheese, spread the mashed potatoes, and sprinkle with a little more Parmesan if desired[I didn't]. Bake 30-40 minutes, or until potatoes are slightly golden, and the sauce mixture is bubbling. Let sit for about three minutes before serving. This looks to me like it would be four hefty servings, or six not-so-hefty, but adequate, servings. Depends on whether or not you serve some side dishes with it.
Like I said, I was very pleased with this, and as it's not too much work, I'll make it again, believe me. It's one of those dishes you could probably serve to your omnivore friends and they'd enjoy it.
This next, and last, recipe for today, is from "How to Cook Everything Vegetarian," by Mark Bittman, and again, this one is a keeper. I loved it.
Creamy Nut Sauce
1 cup unsalted nuts, preferable cashews, walnuts, almonds, or hazelnuts[Mr. Bittman says, however, that any nut OR seed will work, so choose your own favorite one].
1/4 cup extra virgin olive oil or 4Tbs.(1/4 stick)butter...Earth Balance for vegans
1/4 tsp. grated nutmeg(optional)
Salt and freshly ground black pepper
1 cup cream[soy milk works very well], plus more for thinning if desired.
Milk or veggie stock for thinning, if desired.
1. Use a food processor or blender to grind the nuts to the consistency of coarse meal.
2. Put the oil or butter in a deep skillet over medium heat. When the oil is hot or the butter is melted, add the ground nuts. Cook, stirring constantly, until the mixture becomes fragrant, about a minute. Turn the heat down to medium-low and continue cooking and stirring until the mixture darkens and forms a sort of passte...this is the roux. Sprinkle with nutmeg if you like, salt, and pepper.
3. Pour in the cream and stir or whisk to blend with the roux. Gently cook the sauce without boiling, stirring frequently, until it thickens, 5-7 minutes. Taste, adjust the seasoning if needed, thin if desired, and serve. Makes about 2 cups.
I poured this over hot spaghetti, served some green peas on the side, and ate like a queen that evening. This stuff is wonderful, I love it, and will absolutely make it again...and again...and again.
It's time to hang up my laundry so my uniforms will be clean for tomorrow, time to do the dishes so i can eat supper tonight, so, until next time, Happy Eating!!!!
Thursday, February 26, 2009
Cinnamuffins(Vegan); Vanilla Pudding(Easily Veganized)
Wonderous, glorious, much-needed day off, thank God! Today and tomorrow both are my days of freedom, the two days a week that I live for, honestly. Work hasn't been all that bad this past week, but still, I dearly love my time at home, locked securely into my little cave, with nowhere to go and nobody...hopefully...to see! Talk about reclusive, eh? I wonder how I'll be when I go into partial retirement this coming fall? Will I still be this reclusive, or will I get cabin fever, no matter what time of year? Time will tell....
For right now, tho, spring is on the way. I've seen a couple robins in the past few days, and the little tiny yellow jonquils in my front yard are blooming. Such brave and pretty little flowers, that even tho yellow isn't one of my favorite colours, I love those little things. Hmmmm, I think I might just pick a few and bring them in the house...they would look lovely in a cobalt blue vase, I think. And it's time to start changing my tchotkes(did I spell that right?)around, too, to bring out the more springlike ones. And time to start sitting out in the sun for a few minutes a day, too...to combat my depressive tendencies as well as get my daily dose of vitamin D.
This is my favorite time of year, albeit the hardest, for me. Yesterday was Ash Wednesday, and the beginning of my 40-day observance of the season by fasting from chocolate and desserts. Groan. It's going to take a lot of prayer, but I'll make it. Only one year did I give up: after 23 days, I just couldn't take it any more!!!
These two recipes come from one of my first, and favorite, vegetarian cookbooks: "The New Laurel's Kitchen," by Laurel Robertson, Carol Flinders, and Brian Ruppenthal. Actually, the original "Laurel's Kitchen" was my first love, but I've since lost it, and this new one is a wonderful substitute. I'm not sure if it's even in print any more: It was copyrighted in 1976.
The muffin recipe is already vegan, and it's very easy to veganize the pudding recipe: Substitute soy milk for the whole milk. That was an experiment for me, as a friend of mine had told me that soy milk won't thicken like whole milk, but it did just fine with this recipe. So, here we go....
CINNAMUFFINS
1/4C oil 1/2C dark molasses 1C applesauce
1 1/2C whole wheat flour[I used all-purpose white flour] 1/2tsp. baking soda
1 1/2tsp. baking powder 3/4tsp. cinnamon pinch cloves
1/2tsp. salt 1/2C raisins
Preheat oven to 375ºF. Grease a 12-cup muffin tin...use the smallish-sized cups with this recipe.
Mix oil, molasses and applesauce. Sit together the flour, soda, baking powder, cinnamon, cloves, and salt. Stir together the wet and dry ingredients and raisins. Drop into muffin cups and bake 18-20 minutes.
These are really good, and I will make them again sometime when I feel like baking. I didn't add the raisins as I didn't have any. Wonder how chopped nuts, or chocolate chips, or maybe blueberries would work in this? I also didn't use a muffin pan, because I have a set of 12 silicone cups, which I love. They just sit on a cookie sheet, don't have to be greased, and the muffins don't stick to them like they do to the paper cups or even, sometimes, the muffinpan cups.
VANILLA PUDDING
2C fresh milk 1/4C brown sugar 1/8tsp.salt 2Tbs. cornstarch or arrowroot
1tsp. vanilla
Gently heat 1/1/2 cups of the milk in a heavy pan. Stir in the sugar and salt.
Combine the cornstarch or arrowroot with the reserved milk. Add to the milk when it is very hot; cook and stir over low heat until thick. If you are using cornstarch, cook and stir over very low heat for a few minutes more. (If you want a richer pudding, you can stir a beaten egg into 1/2 cup of the pudding, then beat that into the whole pudding while it is still very hot.) Cool somewhat and then add the vanilla.
Makes about 2 cups to serve 4-in theory. Sometimes it actually serves two. Good warm or cold.
This pudding only served one, lol, but I manage to make it last for two days. Altho the recipe doesn't say to do this, when I put it in the 'fridge, I put plastic wrap over the surface of the pudding, as most pudding recipes say to do this to keep from forming a skin. This stuff was excellent, I couldn't believe how good it was...and no, I didn't add the eggs. I think it's rich enough without them, and of course, vegans won't use them anyway. It did take quite a long time to thicken up, about 20 minutes, but it was worth it. It would make a great filling for a cake of some kind...sort of like a Boston Cream Pie, with that wonderful chocolate glaze on the top...............
Now, some more about my homemade seitan. I have to sort of apologize for my first very critical and mostly negative review of it. After sitting overnight in the 'fridge, it was much, much better than when I first made it. I still haven't tried to make a sammich with it, even tho it's supposed to be "lunch meat." What I did, tho, was to dice it up into bite-sized pieces, and stir it into the leftover Fettucine with Vegetarian "Ham," to take the place of the ham. Reheated, it was very good that way. There's still some of the first roll of seitan in the 'fridge, wrapped tightly in foil, so possibly it's still good. I have no idea how long it's suppsed to keep. Oh, I almost forgot: The rolls...logs, if you prefer...have a very tough skin on them, almost like sausage, which my dentures couldn't handle, lol, so I peeled it, just like I used to have to peel kielbasa or smoked sausage, back in the day. You may not have a problem with it, but I did.
Until next time, Happy Eating.
For right now, tho, spring is on the way. I've seen a couple robins in the past few days, and the little tiny yellow jonquils in my front yard are blooming. Such brave and pretty little flowers, that even tho yellow isn't one of my favorite colours, I love those little things. Hmmmm, I think I might just pick a few and bring them in the house...they would look lovely in a cobalt blue vase, I think. And it's time to start changing my tchotkes(did I spell that right?)around, too, to bring out the more springlike ones. And time to start sitting out in the sun for a few minutes a day, too...to combat my depressive tendencies as well as get my daily dose of vitamin D.
This is my favorite time of year, albeit the hardest, for me. Yesterday was Ash Wednesday, and the beginning of my 40-day observance of the season by fasting from chocolate and desserts. Groan. It's going to take a lot of prayer, but I'll make it. Only one year did I give up: after 23 days, I just couldn't take it any more!!!
These two recipes come from one of my first, and favorite, vegetarian cookbooks: "The New Laurel's Kitchen," by Laurel Robertson, Carol Flinders, and Brian Ruppenthal. Actually, the original "Laurel's Kitchen" was my first love, but I've since lost it, and this new one is a wonderful substitute. I'm not sure if it's even in print any more: It was copyrighted in 1976.
The muffin recipe is already vegan, and it's very easy to veganize the pudding recipe: Substitute soy milk for the whole milk. That was an experiment for me, as a friend of mine had told me that soy milk won't thicken like whole milk, but it did just fine with this recipe. So, here we go....
CINNAMUFFINS
1/4C oil 1/2C dark molasses 1C applesauce
1 1/2C whole wheat flour[I used all-purpose white flour] 1/2tsp. baking soda
1 1/2tsp. baking powder 3/4tsp. cinnamon pinch cloves
1/2tsp. salt 1/2C raisins
Preheat oven to 375ºF. Grease a 12-cup muffin tin...use the smallish-sized cups with this recipe.
Mix oil, molasses and applesauce. Sit together the flour, soda, baking powder, cinnamon, cloves, and salt. Stir together the wet and dry ingredients and raisins. Drop into muffin cups and bake 18-20 minutes.
These are really good, and I will make them again sometime when I feel like baking. I didn't add the raisins as I didn't have any. Wonder how chopped nuts, or chocolate chips, or maybe blueberries would work in this? I also didn't use a muffin pan, because I have a set of 12 silicone cups, which I love. They just sit on a cookie sheet, don't have to be greased, and the muffins don't stick to them like they do to the paper cups or even, sometimes, the muffinpan cups.
VANILLA PUDDING
2C fresh milk 1/4C brown sugar 1/8tsp.salt 2Tbs. cornstarch or arrowroot
1tsp. vanilla
Gently heat 1/1/2 cups of the milk in a heavy pan. Stir in the sugar and salt.
Combine the cornstarch or arrowroot with the reserved milk. Add to the milk when it is very hot; cook and stir over low heat until thick. If you are using cornstarch, cook and stir over very low heat for a few minutes more. (If you want a richer pudding, you can stir a beaten egg into 1/2 cup of the pudding, then beat that into the whole pudding while it is still very hot.) Cool somewhat and then add the vanilla.
Makes about 2 cups to serve 4-in theory. Sometimes it actually serves two. Good warm or cold.
This pudding only served one, lol, but I manage to make it last for two days. Altho the recipe doesn't say to do this, when I put it in the 'fridge, I put plastic wrap over the surface of the pudding, as most pudding recipes say to do this to keep from forming a skin. This stuff was excellent, I couldn't believe how good it was...and no, I didn't add the eggs. I think it's rich enough without them, and of course, vegans won't use them anyway. It did take quite a long time to thicken up, about 20 minutes, but it was worth it. It would make a great filling for a cake of some kind...sort of like a Boston Cream Pie, with that wonderful chocolate glaze on the top...............
Now, some more about my homemade seitan. I have to sort of apologize for my first very critical and mostly negative review of it. After sitting overnight in the 'fridge, it was much, much better than when I first made it. I still haven't tried to make a sammich with it, even tho it's supposed to be "lunch meat." What I did, tho, was to dice it up into bite-sized pieces, and stir it into the leftover Fettucine with Vegetarian "Ham," to take the place of the ham. Reheated, it was very good that way. There's still some of the first roll of seitan in the 'fridge, wrapped tightly in foil, so possibly it's still good. I have no idea how long it's suppsed to keep. Oh, I almost forgot: The rolls...logs, if you prefer...have a very tough skin on them, almost like sausage, which my dentures couldn't handle, lol, so I peeled it, just like I used to have to peel kielbasa or smoked sausage, back in the day. You may not have a problem with it, but I did.
Until next time, Happy Eating.
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