Hello readers! Sorry it's been awhile...my creativity in the kitchen has been sub-par lately. But I'm back on a roll!
Now you may be thinking "What the heck is a Karly-Friendly recipe?!" Well, foodies, I'll tell you. My friend Karly is doing The China Study diet. This basically entails cutting out all animal proteins except fish, and replacing it with plant protein, on the basis that Americans get too much of their protein from animal products. In other words, she's gone vegan.
Well, Miss Karly recently had a birthday, and her hubs, Brad, threw her a party. A SURPRISE party. To be nice (and because I love to cook), I asked him if he wanted me to make her birthday cake--that way, he wasn't trying to hide one. I then decided to make a VEGAN cake, so she wouldn't have to cheat on her diet. I found the recipe for Vegan Raspberry Mocha Cake, and it was a SMASH HIT! The term "Karly-friendly" was coined because she is also in our bible-study group, so if I bring snack (last night was a vegan pumpkin bread, even though Karly wasn't there--also a smash hit, and nothing feels like autumn like pumpkin bread!), I always have to tell her if it's "karly-friendly!"
So from now on, if a recipe is marked "Karly-Friendly" on my blog, it is 100% vegan :)
On to the recipes!
Vegan Raspberry Mocha Cake with Chocolate Ganache
3/4 cup granulated sugar
1/2cup unsweetened applesauce
1/4 cup canola oil
1/4c. water
2tsp vanilla
3 cups flour
2 tsp baking soda
1/4 tsp salt
1 cup cocoa powder
2 cups original flavor almond milk
3-4Tbsp double-strong coffee (or one shot espresso)
raspberry jam
fresh raspberries (for garnish)
Chocolate Ganache
1 cup Ghiradelhi chocolate chips (or other vegan chocolate chips)
1 Tbsp almond milk
3 Tbsp strong coffee
1. Preheat oven to 350 degrees. Grease two 9inch cake pans with canola oil or vegetable shortening.
2. In a bowl, combine sugar, applesauce, and oil. Stir in water. Stir in vanilla.
3. In a large bowl, combine flour, baking soda, salt, and cocoa.
4. Measure out almond milk, stir in coffee.
5. Alternate adding flour mixture and almond milk mixture to sugar mixture.
6. Pour into prepared pans, bake for 40 mins. When done, cool on a wire rack.
7. Once cool, place bottom layer of cake on a plate. Spread with raspberry jam. Place top layer of cake. Glaze with ganache, let it drip down the sides. Garnish with fresh berries.
Chocolate Ganache
1. In a bowl over simmering water, melt chocolate chips mixed with almond milk. Remove from heat; add coffee.
2. Let cool slightly, to set up. Glaze cake.
**if ganache is too thin, put in the fridge until it reaches the consistency you like.
Super-Moist pumpkin bread (from Allrecipes)
*for me, this made one 9x5 loaf, and a few muffins. For the muffins, bake at 350 for about 25mins.*
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2 cups pumpkin puree (one 15oz can)
1/4 cup canola oil
3/4 cup unsweetened applesauce
2/3 cup coconut milk (I used lite coconut milk)
1/2 cup walnuts
1/3 cup raisins (optional--I used them)
2/3 cup shredded coconut (optional, I didn't use it)
1. Preheat oven to 350 degrees. Grease a 9x5 loaf pan.
2. In a large bowl, combine flour, sugars, baking soda, salt, nutmeg, and cinnamon.
3. In another bowl, combine pumpkin, oil, applesauce, and coconut milk.
4. Add the pumpkin mixture to the flour mixture, stir until combined. Fold in walnuts, raisins (if using) and coconut (if using). Pour into prepared pan (NO MORE than 3/4 full or it will overflow!). Use extra batter to make muffins.
5. Bake 1 hour 15 mins. Check periodically--if it is browning too quickly, cover with foil--it will reflect the heat off the top to keep it from browning too much, but still cook the inside. (I had to do it with about 25 mins left, when I put in the muffins!).
6. Cool on a wire rack.
Eat and be merry!
Wednesday, September 29, 2010
Thursday, September 9, 2010
L'Shana Tovah!
OY VEY my sorely neglected blog! I am SO SORRY!
I vow to remember to update at least once a week!
However, I plan to make a very special meal on Saturday, so I wanted to share about it! Today began the 2-day Jewish holiday of Rosh Hashanah. Rosh Hashanah is the Jewish New Year, and it is symbolized by feasting! People traditionally eat apples and honey, for a sweet new year. I'm hoping to have 2 friends over, plus Craig and I--and some extra food for leftovers! I know this meal is DEFINITELY not kosher, mixing milk and meat..but I'm more going for a layout of traditional foods for friends to try, not really to stay kosher. Some of these are new recipes for me...like the sweet potato latkes and the honey cake. The roasted chicken and kugel I've done before. I'll be sure to update you on how they came out!
So my menu will be:
Roasted chicken--this one is easy. Get a chicken, rinse well, pat dry. Rub olive oil all over the chicken, and then sprinkle with pountry seasoning. You can add other seasonings too, if you like. Place in a roasting pan, and cook at 350 degrees, 15 mins to every 1lb of weight. Most chickens now have the little pop up thing in the thigh, so you'll know the internal temp is 170-180.
Sweet potato latkes--a nice twist on regular potato latkes! I've never made them before, so I'm excited to try. I hope they come out good!
(8 servings)
2 sweet potatoes, peeled and grated
2 eggs, lightly beaten (I may use egg substitute)
Chopped onion, to taste (I'll probably chop up quarter or half of one)
1Tbsp brown sugar
1 Tbsp flour
2 tsp ground cinnamon
2 tsp ground cloves (optional)
1. Place sweet potatoes and onion in a colandar. Squeeze to get out all the water.
2. Combine all ingredients in a large bowl.
3. Fry pancake-sized amounts in hot oil, 2 or 3 at a time. Drain on paper towels.
**It is important with latkes to let the oil get hot again before each batch!**
Applesauce Kugel (for 6)
I love Kugel! It's so delicious--sort of a firm noodle pudding. This is a healthier version of a typically high-fat favorite.
1/2 of a 16 oz package of egg noodles (no-yolk works well)
1/4 c. melted butter
1/4 c. fat free sour cream
3/4 c. egg substitute
1/2c. sugar
4 oz. (1/2 c) applesauce
1/2tsp lemon juice
2 Tbsp. raisins
cinnamon (optional)
1. Preheat oven to 350. Spray a 9 x 9 dish with cooking spray.
2. Cook noodles al dente. Drain well.
3. Combine melted butter, sour cream, egg substitute, sugar, lemon juice, and applesauce in a large bowl. Add noodles and raisins. (Note: to plump raisins, soak them in hot water for 10 mins, then drain. You can also add them to the boiling water with the noodles.)
4. Put in baking dish. Sprinkle cinnamon on top if desired (you can also make a "crust" by sprinkling crushed graham crackers on the bottom of the pan).
5. Bake 45-60 minutes, until set. Cover with foil if browning too quickly.
Dinner will be rounded out with some steamed veggies or maybe a nice green salad. I may make Matzo Ball Soup too, but I use a mix for that because I'm lazy :) I'm considering baking or getting some challah bread as well.
On to dessert, a Rosh Hashanah tradition: Honey Cake! This is also a lighter version of a typically high-fat dessert...so dieters and health conscious, no worries! This is a new recipe I found, so hopefully it comes out great! Honey cake is better if made the day before, and then wrapped tightly--and it keeps REALLY well; up to 1 week when wrapped tightly or stored in an airtight container at room temp!
Honey Cake
1 Tbps canola oil
1/4c applesauce
3 egg whites
1/2c. honey
3/4 c. brown sugar
1 1/2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/8 tsp salt
1 tsp cinnamon
1/2tsp nutmeg
1/4c. almonds
1/4 c. fresh brewed coffee, room temp.
1. Preheat oven to 350. Grease with cooking spray and flour a 9x5 inch loaf pan.
2. Mix oil, egg white, honey, brown sugar, and applesauce in a bowl on medium for 3 minutes.
3. In a separate bowl, mix together flour, baking soda and powder, salt, cinnamon, nutmeg and almonds.
4. Alternately add flour mixture and coffee to the egg white mixture, mixing well. The batter will be THIN. Pour into prepared pan, rap hard on counter to break up air bubbles.
5. Bake 55-65 minutes, until a toothpick comes out clean.
4. Cool on a wire rack in the pan.
I may make some apples stewed in spiced red wine to accompany my cake.
L'Shana Tovah! (That's well wishes for a new year in Hebrew!)
I vow to remember to update at least once a week!
However, I plan to make a very special meal on Saturday, so I wanted to share about it! Today began the 2-day Jewish holiday of Rosh Hashanah. Rosh Hashanah is the Jewish New Year, and it is symbolized by feasting! People traditionally eat apples and honey, for a sweet new year. I'm hoping to have 2 friends over, plus Craig and I--and some extra food for leftovers! I know this meal is DEFINITELY not kosher, mixing milk and meat..but I'm more going for a layout of traditional foods for friends to try, not really to stay kosher. Some of these are new recipes for me...like the sweet potato latkes and the honey cake. The roasted chicken and kugel I've done before. I'll be sure to update you on how they came out!
So my menu will be:
Roasted chicken--this one is easy. Get a chicken, rinse well, pat dry. Rub olive oil all over the chicken, and then sprinkle with pountry seasoning. You can add other seasonings too, if you like. Place in a roasting pan, and cook at 350 degrees, 15 mins to every 1lb of weight. Most chickens now have the little pop up thing in the thigh, so you'll know the internal temp is 170-180.
Sweet potato latkes--a nice twist on regular potato latkes! I've never made them before, so I'm excited to try. I hope they come out good!
(8 servings)
2 sweet potatoes, peeled and grated
2 eggs, lightly beaten (I may use egg substitute)
Chopped onion, to taste (I'll probably chop up quarter or half of one)
1Tbsp brown sugar
1 Tbsp flour
2 tsp ground cinnamon
2 tsp ground cloves (optional)
1. Place sweet potatoes and onion in a colandar. Squeeze to get out all the water.
2. Combine all ingredients in a large bowl.
3. Fry pancake-sized amounts in hot oil, 2 or 3 at a time. Drain on paper towels.
**It is important with latkes to let the oil get hot again before each batch!**
Applesauce Kugel (for 6)
I love Kugel! It's so delicious--sort of a firm noodle pudding. This is a healthier version of a typically high-fat favorite.
1/2 of a 16 oz package of egg noodles (no-yolk works well)
1/4 c. melted butter
1/4 c. fat free sour cream
3/4 c. egg substitute
1/2c. sugar
4 oz. (1/2 c) applesauce
1/2tsp lemon juice
2 Tbsp. raisins
cinnamon (optional)
1. Preheat oven to 350. Spray a 9 x 9 dish with cooking spray.
2. Cook noodles al dente. Drain well.
3. Combine melted butter, sour cream, egg substitute, sugar, lemon juice, and applesauce in a large bowl. Add noodles and raisins. (Note: to plump raisins, soak them in hot water for 10 mins, then drain. You can also add them to the boiling water with the noodles.)
4. Put in baking dish. Sprinkle cinnamon on top if desired (you can also make a "crust" by sprinkling crushed graham crackers on the bottom of the pan).
5. Bake 45-60 minutes, until set. Cover with foil if browning too quickly.
Dinner will be rounded out with some steamed veggies or maybe a nice green salad. I may make Matzo Ball Soup too, but I use a mix for that because I'm lazy :) I'm considering baking or getting some challah bread as well.
On to dessert, a Rosh Hashanah tradition: Honey Cake! This is also a lighter version of a typically high-fat dessert...so dieters and health conscious, no worries! This is a new recipe I found, so hopefully it comes out great! Honey cake is better if made the day before, and then wrapped tightly--and it keeps REALLY well; up to 1 week when wrapped tightly or stored in an airtight container at room temp!
Honey Cake
1 Tbps canola oil
1/4c applesauce
3 egg whites
1/2c. honey
3/4 c. brown sugar
1 1/2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/8 tsp salt
1 tsp cinnamon
1/2tsp nutmeg
1/4c. almonds
1/4 c. fresh brewed coffee, room temp.
1. Preheat oven to 350. Grease with cooking spray and flour a 9x5 inch loaf pan.
2. Mix oil, egg white, honey, brown sugar, and applesauce in a bowl on medium for 3 minutes.
3. In a separate bowl, mix together flour, baking soda and powder, salt, cinnamon, nutmeg and almonds.
4. Alternately add flour mixture and coffee to the egg white mixture, mixing well. The batter will be THIN. Pour into prepared pan, rap hard on counter to break up air bubbles.
5. Bake 55-65 minutes, until a toothpick comes out clean.
4. Cool on a wire rack in the pan.
I may make some apples stewed in spiced red wine to accompany my cake.
L'Shana Tovah! (That's well wishes for a new year in Hebrew!)
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