Satanic Secret Ingredient

amightyship: amightyship: I just made a loaf of seitan in my...

Tue, 19 Feb 2013 21:40:44 -0500

amightyship:

I just made a loaf of seitan in my breadmaker. Holy fuck, my life is changed forever. It literally has a’skin’ and then a soft center. Eating it with daiya and bbq sauce right now!

Okay, a more in depth explanation now that i have stopped stuffing my face!

It’s super easy! Put your wet ingredients in the bread maker first and then your dry ingredients on top (just like with bread)! Then just literally press the start button. I chose a regular white bread cycle with a medium crust. I found the crust to be perfect in terms of crispiness. My only complaint would be that my wheat gluten to water ratio was off; the center was a bit too soft for me. I should have known this just by looking at the texture and tried to eye ball it as i went but yeah, should have still used more gluten! You got lots of time to play around with texture since there are set times for rising. I would just open and check it out a long the way. mmmmmmmm!!

Picked up some Dutch “Choca Vlokken” vegan topping...

Mon, 21 Jan 2013 18:42:00 -0500

Picked up some Dutch “Choca Vlokken” vegan topping in Holland last week. Served on a pile of gay pancakes (Lou-inspired) with fruit salad and smoky maple beans. I’m going to miss Sunday brunches at Mathyld’s place.

Pancakes: Split a normal batter up into 5 bowls and add 5 drops of each colour (red and blue in the violet ones).

Beans: We were pressed for time so no soaked beans from scratch! Grab a 1kg can of white beans, add 1/4c of maple syrup, 1/2c tomato sauce and 1 tsp of liquid smoke, simmer for 10 min.

Fruit salad: cut up some fruit, dummy!

Yikes. Sorry for the long delay in updating. Here are two more...

Tue, 25 Dec 2012 07:34:54 -0500

Yikes. Sorry for the long delay in updating.

Here are two more holiday dessert recipes, one is gluten-free.

Maple Walnut cookies and Peanut Butter Chocolate Buckeyes

Maple Walnut Cookies (1hr yields 24 cookies)

(modified from Trans-planted)

These go over well in Paris since maple syrup is expensive and not particularly plentiful.

1/2 cup canola oil margarine
3/4 cup maple syrup
1/4 cup brown sugar
1 2/3 cups all-purpose flour
1/4 cup cornstarch or arrow root powder

1 teaspoon baking powder

1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup finely chopped walnuts

Preheat oven to 350° F/175°C and line two baking sheets with parchment paper or a silicone cookie sheet.

In a medium bowl, beat together the oil, maple syrup and sugar. Separately in a large bowl sift together flour, cornstarch, baking powder, cinnamon, and salt. Add the wet to the dry in the large bowl and once a dough is formed, add the corsely chopped walnuts. If you have cookie cutters, roll the dough out to a 2cm thickness onto a flat surface protected with parchment paper and cut out cookies, using a spatula to lift them gently without breaking them. Space them 3cm apart on the baking sheet. If not, scoop the dough with a tablespoon and roll into balls, place them on the baking sheets, about 3cm apart and press down slightly.

Bake for about 10-15 minutes cookies are firm and slightly browned. Allow the cookies to cool at least 25 minutes before carefully moving them to wire racks to complete cooling.

Peanut Butter Chocolate Buckeyes (gluten-free, no baking but about 1.5hrs yields 24 buckeyes)

I first learned about this recipe from my friend Meghan in Detroit so the credit goes to her for the inspiration and I have modified the recipe from The Vegan Version.

1 1/2 cup creamy peanut butter
1/2 cup vegan margarine or coconut oil (I used St-Hubert Bio since that’s what we have in France)
1 tsp vanilla
3 cups icing sugar

2 tbsp coconut oil

1/2 tsp salt if the PB is unsalted

6 oz or half a bar of fair-trade vegan dark chocolate

In a large bowl mix place the peanut butter, margarine and vanilla into a paste. Sift the icing sugar into the bowl 1 cup at a time until a stiff dough is formed. Line a baking sheet with parchment paper and and roll the peanut butter mixture into 24 1 tbsp balls. Set them on the paper lined tray and put into the refrigerator for a minimum 30min.

In a double boiler melt the semi sweet chocolate until liquidy and turn off the heat.

Remove the peanut butter balls from the refrigerator. With a toothpick pick up one ball at a time and dip it into the melted chocolate mixture around the toothpick, it should look a bit like an eyeball, hence the name, buckeyes. Let the chocolate drip off slightly and return to the parchment paper chocolate side down. Place the trays back in the refrigerator for a minimum of 30 minutes to re-solidify the chocolate before serving.

Vegan crepes I made for Gentle Gourmet café, Paris

Mon, 04 Jun 2012 04:21:40 -0400

Vegan crepes I made for Gentle Gourmet café, Paris

New Followers!

Thu, 24 May 2012 13:03:44 -0400

Hey new followers! There are a lot of you since I was re-posted by veganfoodshare on Instagram for...

Vegan chicken wings

Wed, 18 Apr 2012 17:31:00 -0400

This recipe is metric AND imperial because I love to confuse you. Just kidding. It’s because...

lametamorphose: Mat’s Tarte Tatin (Taken with instagram)

Tue, 17 Apr 2012 04:50:43 -0400

lametamorphose:

Mat’s Tarte Tatin (Taken with instagram)

Maltese Stuffed Artichokes This is a recipe from my Maltese...

Fri, 13 Apr 2012 20:30:00 -0400

Maltese Stuffed Artichokes

This is a recipe from my Maltese grandmother Antonia. She has always enjoyed making soup, pizza, pasta, pastizzi (a Maltese pasty somewhat like a stuffed croissant), homemade ravioli, gnocchi, riceballs, drinking tea, sewing, knitting, crocheting and gardening. Now that she is living in a retirement home and cooking a lot less, it’s my mom and my sister’s job to preserve her recipes. She and my mom taught me a lot about cooking. I wish I’d learned as much Maltese! My sister and I always begged Nana to cook us artichokes. Now we get to make them for her! <3

Mostly I just remember Kif inti? How are you? from listening to her speak Maltese on the phone with family, and Qaqoċċ Artichokes.

Here’s my version of her recipe for Maltese stuffed artichokes.

Maltese stuffed artichokes

3-4 large round artichokes (1 per person)

2-3 cups water

1/2 bunch fresh curly parsley

2-3 cloves of garlic

1/4 cup olive oil

juice of 1 lemon

1-2 cups bread crumbs

2 tsp salt

2 tsp black pepper

1/8 cup of vinegar (I use apple cider, white or other is fine)

Large artichokes are best since they are easier to stuff. Rinse your artichokes under running water. Turn them upside down and literally bash the tops of them against a counter or cutting board several times while the stem is still on. This serves 2 purposes: making sure there is no dirt inside them and opening up the leaves. Believe me, they can take it. They come from the thistle family- thorny and tough. They even sound like Maltese people. Anyway, rinse in between the leaves.

Now chop off the stems very close to the bottom of the artichokes, leave a few millimetres of stem. Cut them straight as they will sit on their stems to steam.

In a large pot, place your artichokes leaves facing upward and pour in the water until it just meets the bottom of them. You don’t want the water to boil the artichokes. You will need to refill it after about 20 mins of steaming. Add the vinegar.

Now chop your garlic and parsley very finely and place them in a medium sized bowl. Add all your other ingredients and mix thoroughly. It will smell delicious. Don’t eat it! Now use this mixture to stuff between the leaves of the artichoke. Use a spoon and your fingers to help you open the leaves and try to be thorough, stuff them as much or as little as you like, but know that you cannot stuff each leaf, and be careful, they are sharp vegetables.

Cover the artichokes and steam them for 40-50mins (refilling water after 20min)- they should turn dark green and pull off easily. Serve hot- unlike French or other styles of cooking artichokes, these don’t need a dipping sauce as they are already flavoured. Be careful of the thorny leaves.

I’m pretty sure they are full of antioxidants, but mildly poisonous. My tongue always goes a little numb after eating them.

Cinnamon bun recipe edited

Fri, 13 Apr 2012 19:50:00 -0400

Viva Granola in Montréal are making salty versions of these filled with pizza toppings and Daiya. I...

dollhausbettie: Blackberry Bramble Pie...

Thu, 05 Apr 2012 02:43:55 -0400

dollhausbettie:

Blackberry Bramble Pie :D

Dollhausbettie’s brambleberry pie!

edit My computer and Tumblr are both annoying me so I will put...

Sat, 24 Mar 2012 06:59:00 -0400

*edit* My computer and Tumblr are both annoying me so I will put the other recipes up later!

Done baking for today. Blayne might still make brownies, but these cinnamon buns and cupcakes should sell well. I was happy with how the icing turned out- I tweaked it today with more agar agar powder and it set pretty stiff which is helpful when you are transporting 30 cupcakes. I actually don’t have egg replacer here and didn’t heat the soymilk up, so if you don’t either, your buns will be fine.

Here is the repost of the cinnamon bun recipe:

Cinnamon buns/Brioches à la canelle

Cinnamon buns take a bit more planning than other baked goods because they are leavened with yeast, but the payoff of deliciousness is worth the effort. Plus, people are always impressed that you managed to make *gasp* VEGAN cinnamon buns! They’re no more difficult and not much different than regular ones.

The recipe is adapted from The Joy of Vegan baking- Colleen Patrick-Goudreau. I usually forgo the icing, since these are amazing without it and it’s not really necessary.

Dough4.5 t egg replacer1/2 c + 6T warm water5 c unbleached all purpose flour
1 packet of active dry yeast1 c almond milk1/3 c vegan margarine1/3 c sugar1 t saltFilling3/4 c firmly packed brown sugar1.5 T cinnamon1/2 c vegan margarine3/4 c chopped dates or raisins (dates pre-soaked in boiling water for 10 min if dried) (optional)1/2 c chopped walnutsIcing (OPTIONAL)
1 c icing sugar2 T vegan margarine1 t vanilla2 T almond milk 2 T agar agar powder

First of all, fill a glass cup or jar with the 1/2 c of warm water and add the packet of yeast. Stir for about 1 min, then let stand 5 min- until a foam forms on top which indicates the yeast is ALIVE. Water that is too hot kills the yeast, too cold doesn’t activate it. A trick is to but 1 t of sugar in the warm water to feed the yeast.

In a large bowl, dump 4 of the 5 cups of flour. Make a pit in the centre of the flour. Save 1 cup for adjusting the wetness of the dough and set aside.

In a med bowl, whip the egg replacer with 6 T of warm water for about 1 min and set aside. In a small pot, melt the sugar and margarine with the almond milk and salt. Don’t overcook- it should take less than 5 min on medium heat. One melted, just add the sugar mixture to the flour, along with the egg replacer and yeast mixture. Integrate the wet and dry ingredients by scooping the flour up into the wet mix slowly. You want to form a wet dough with no lumps of flour. Once it’s all mixed, turn the dough out onto a flat floured surface for kneading, ready with the 1 c of dry flour set aside to add intermittently to dry out the dough as needed. Use discretion- if the dough is too dry, add water/almond milk. After about 3-5 min of kneading, you are ready to set the dough aside in a large greased bowl. Cover it with a wet dish towel and place somewhere warm to rise for 1-2 hrs. Punch it down after about half the time, recover with towel and let it continue to rise. Punch it down again just before using it.

Meanwhile prepare the filling and icing by mixing all the ingredients and set them in the fridge.

To roll out the dough, cut off half the dough and roll out on a lightly floured surface in arectangle shape to make more/shorter buns, or a square shape for less/taller buns. Spread some filling evenly along one edge of the dough and roll up the dough into a log shape, pinch the ends. Slice it into 8-12 even size spirals and arrange them on a cookie sheet or lasagna pan- A cookie sheet yields crunchier buns, a lasagna pan yields chewier buns. Repeat until dough is used up and make sure to crowd the buns together, don’t space them out. Cover with a towel and let rise another 10-20 mins. Preheat the over to 375. Brush with a little more almond milk and bake for 20-25 min, until the buns are browned. Let cool for 10 min, then drizzle on the icing and serve.

Sorry it’s been a while! This weekend I’ll be baking...

Fri, 23 Mar 2012 16:16:37 -0400

Sorry it’s been a while! This weekend I’ll be baking for a vegan info table and have a bunch of other recently-made recipes to post including: a red velvet cupcake recipe, Blayne’s mushroom risotto, tomato/leek quiche, cinammon buns and walnut brownies!

lametamorphose: Every sunday, we get together to dumpster dive...

Wed, 14 Mar 2012 18:28:07 -0400

Miroiterie

Récup

Récup

Repas récup

lametamorphose:

Every sunday, we get together to dumpster dive the markets and make fantastic meals to give away at metro Ménilmontant. Thanks to everyone who volunteers and makes this possible, thanks to the Miroiterie squat for being there.

If you’re going to eat salad, it should be epic like my...

Wed, 29 Feb 2012 09:14:00 -0500

If you’re going to eat salad, it should be epic like my friend Andrea’s: “mixed greens, apple, veggie pate, sauteed tofu noodles, broccoli, and kale. oh and some daiya.”

Hidden Rainbow Coconut cupcakes

Fri, 24 Feb 2012 06:34:00 -0500

I veganized this cupcake recipe from the Bake it in a cake tumblr to sell cupcakes at the Black Fag...

Vegan battered wings recipe coming up next!

Tue, 14 Feb 2012 08:00:00 -0500

Vegan battered wings recipe coming up next!

I don’t know why but tumblr keeps fucking up my spacing...

Tue, 14 Feb 2012 07:44:00 -0500

Minestrone soup

Bicycle Valentine

I don’t know why but tumblr keeps fucking up my spacing and text-bolding, so sorry that it looks like shit!

Joyeux St-Valentin! Happy Valentine’s Day!

I love vintage Valentine cards so here’s a cute one for you if you and your partner (or your ideal partner if you don’t have one) like cycling!

I made some Minestrone soup last week for dinner and then again for our Food Not Bombs meeting. At home is was delicious…at the meeting I made it too salty and it burned while I was at the meeting away from the kitchen..yuck…but my friend Marc still asked for the recipe anyway (because he’s nice like that), so here it is! English version follows French.

Zuppa Minestrone (25min préparation, 30 min cuisine, environ 1h total)

1 cuillère à soupe d’huile d’olive

4 gosses d’ail hachés très fine
2 onions moyennes basilic 1 cuillère à soupe
persil 1 cuillère à soupe
origan 1 cuillère à thé

poivre 1 cuillère à soupe

sel 3/4 cuillère à soupe (selon votre goût)

2 carottes coupés en rondelles

1 ou 2 patates coupés en cubes
1 boite haricots rouges bien rincés (j’ai utilisé 150g haricots secs, et les laissé trompés dans un bol d’eau le soir avant. Après je les ai fait cuire pour une heure avant de les utiliser. C’est mieux selon le goût et pour la santé mais voilà, c’est plus long).

1 courgette coupés en rondelles

1 boite des tomates écrasés/ou concentré des tomates

100g des pâtes macaroni ou autres qui sont petits
200g des épinards (frais ou congelé)

1/2 un tête de chou broccoli coupés en petit morceaux

Dans un casserole, faire frire l’huile avec l’oignon et l’ail au feu moyen. Après 2-3 min, ajouter les carottes et patates et les faire cuire pendant 5-7 min, mélangent occaisionnelment. Maintenant, ajouter les tomates (ou le concentré), le courgette, les herbes/épices et les haricots pour 15 min toujours au feu moyen ou un peu plus bas. Quand c’est bien chaud, ajouter les macaroni et les faire cuire pour 15 min jusqu’au temps qu’ils sonts mou. Fermez le feu et laisser refroidir pour 5-10min avant d’ajouter les épinards et le broccoli sinon ils vonts trops cuire. Servir avec du fromage vegan et quelque tranches d’avocat si vous en avez. Les pâtes vont absorber plus d’eau le lendemain alors ajouter d’autre eau si vous voulez.

Zuppa Minestrone (25min prep 30 min cooking, around 1h total)

olive oil 1 TBSP

4 cloves garlic finely chopped

2 onions medium, finely chopped

basil 1 TBSP
parsley 1 TBSP
oregano 1 TSP

pepper 1 TBSP

salt 3/4 TBSP (to your tastes)

2 carrots cut into rounds

1-2 potatoes, cut into cubes
1 can of red kidney beans, rinsed and drained (I used 1.5cups of dry red kidney beans and soaked them overnight, then cooked them for an hour before adding them to the soup. It takes longer but it’s healthier, cheaper and tastier). 1 zucchini cut into rounds

1 can crushed tomatoes or 1 can tomato paste 1 cup of macaroni elbows or other small pasta
1.5 cups of spinach, fresh or 1 cup frozen

1/2 head of broccoli chopped into medium pieces fresh or 1 cup frozen

In a large pot fry the onion, garlic and oil on medium heat. After 2-3min add the carrots and potatos, cooking for 5-7mins, mixing occaissonally to ensure they don’t brown or burn. Now add the tomatoes, the zucchini, herbs and spices and cook for 15 mins on medium or low heat, stirring occassionally so it doesn’t burn. When it’s nice and hot, add the macaroni and let it cook for 15 min covered until the macaroni is soft. Turn off the heat, let it cool for 5-10min before adding the spinach and broccoli or they will overcook. Serve with vegan cheese sprinkled on top and 3 slices of avocado as garnish, adding some yummy and healthy omega 3 fats to your meal. The pasta will likely absorb more water overnight so you might need to add more the next day.

bakeitinacake: It’s baaaaaack! A lot of people have e-mailed...

Mon, 13 Feb 2012 11:02:00 -0500

bakeitinacake:

It’s baaaaaack! A lot of people have e-mailed asking for the instructions on how to make the double rainbow coconut cupcakes. Well the recipe is back! Click here for step-by-step photos and directions. Double rainbow cupcakes! What do they mean!? They mean DELICIOUS!

Who wants to veganize this recipe????

Tarte aux pommes crumble

Sun, 12 Feb 2012 14:41:11 -0500

Tarte aux pommes crumble

Christmas (and New Year's) Recipes Part 3

Mon, 23 Jan 2012 10:26:00 -0500

Blayne’s Chocolate Coconut Raspberry Cookies Recipe 1 1/2 c flour 3/4 c...

Satanic Secret Ingredient

amightyship: amightyship: I just made a loaf of seitan in my...

Picked up some Dutch “Choca Vlokken” vegan topping...

Yikes. Sorry for the long delay in updating. Here are two more...

Vegan crepes I made for Gentle Gourmet café, Paris

New Followers!

Vegan chicken wings

lametamorphose: Mat’s Tarte Tatin (Taken with instagram)

Maltese Stuffed Artichokes This is a recipe from my Maltese...

Cinnamon bun recipe edited

dollhausbettie: Blackberry Bramble Pie...

*edit* My computer and Tumblr are both annoying me so I will put...

Sorry it’s been a while! This weekend I’ll be baking...

lametamorphose: Every sunday, we get together to dumpster dive...

If you’re going to eat salad, it should be epic like my...

Hidden Rainbow Coconut cupcakes

Vegan battered wings recipe coming up next!

I don’t know why but tumblr keeps fucking up my spacing...

bakeitinacake: It’s baaaaaack! A lot of people have e-mailed...

Tarte aux pommes crumble

Christmas (and New Year's) Recipes Part 3

edit My computer and Tumblr are both annoying me so I will put...