I am hungry again
Saturday, September 27, 2025
Sunday, August 24, 2025
- 500g raw, hulled, unsalted sunflower seeds
- 1 ½ tsp ground cinnamon
- ¼ tsp fresh-ground cardamom (husks removed)
- ¼ tsp fresh-ground cloves
- ¼ tsp salt
- 340g phyllo dough
- 95g vegan butter, melted
- ¾ cup water
- ¾ cup sugar
- ½ cup honey
- 1 cinnamon stick
Tuesday, August 19, 2025
55g42g cocoa butter125g95g pumpkin seed butter25g20g icing sugar- additional sugar to taste (I added
4g3g granulated sugar to the complete filling mix)
30g23g vegan butter25g20g granulated sugar70g53g knife-shredded phyllo pastry
- 250g dairy-free chocolate
- In a double boiler, melt cocoa butter over medium heat. Add pumpkin seed butter and stir until well incorporated. Sift in icing sugar. Stir well. Set aside.
- In a shallow pan, melt vegan butter over medium-low heat. Add sugar and watch until sugar becomes golden. Take off heat and immediately add kaitifi/shredded phyllo pastry. Toss pastry to coat. Set aside to cool.
- Taste a small amount of the golden kaitifi. If it's not crispy, spread the pastry shreds out on a parchment-lined baking sheet and bake at 350°F until golden brown. Set aside to cool.
- When kaitifi is cooled down, stir into the pumpkin seed cream. Taste. Add additional sugar as necessary to sweeten the filling as desired.
- In a double boiler, melt chocolate over medium-low heat, stirring as necessary to ensure smoothness. If required, temper chocolate.
- Pour chocolate into mold, then turn mold to coat the insides. Allow to set for approximately 5 minutes. Pour excess chocolate back out into a separate bowl.
- Cool mold in the fridge for approximately 5 minutes to set the top and sides of the chocolate bar.
- Spoon filling into bottom of the mold. Chill for an additional 5-15 minutes to set the filling.
- Pour the remaining chocolate over the bottom of the bar (the top of the mold), scrape off excess. Chill for approximately 5 minutes until set.
Friday, February 14, 2025
400g Granulated Sugar
460g Coconut Milk
460g Soy-Free Vegan Margarine Sea Salt to taste
Instant Coffee Granules to taste
1 tsp Vanilla Extract to taste
Saturday, March 9, 2024
Vegan Pudding Chômeur II
- 110 g all-purpose flour
- 55 g whole wheat flour
- 105 g white granulated sugar
- 1/2 tsp baking soda (left this quantity as-is, because I found the original recipe tasted a little too much of baking soda)
- 1/8 tsp salt, plus about 1/16 tsp salt
- 75 g neutral oil
- 113 g plain vegan yogurt
- 3/4 tsp vanilla extract
- 225 g maple syrup (I was able to find late-season Grade A Amber by the can(!) at the local Farm Boy)
- 50 g plant based milk
- 1/2 tsp vanilla extract
- pinch of salt
- splash of apple cider vinegar
The last batch of these ended up being sweeter than I'd have cared for, so — while I added 50% to almost everything in the cake recipe to fill 6 ramekins — I kept the sauce quantity as-is in the original recipe. I didn't bother with cooking the sauce this time and it still turned out as intended. The cider vinegar was added to try to build some depth of flavour into the sauce, but I found it didn't make much of a difference. I found it surprising that the maple flavour didn't come through much at all, and think I'll try adding a bit of maple extract next time to try to boost that.
Monday, February 19, 2024
Finally got around to making Pudding Chômeur
Vegan Pudding Chômeur!
I used The Quaint Kitchen's recipe, making a batch-and-half to ensure I'd have enough to fill 6 ramekins. The vegan yogurt I used was President's Choice Coconut Cultured Yogurt, and I the plant "milk" was just the septic-packaged stuff I keep in the pantry (I think this time it was Silk brand).
Monday, June 26, 2023
Mini loaves of bread!
Here's the recipe I used as a reference. I ended up subbing in 1/3 of the flour with whole wheat flour, as well as 15 g of vital wheat gluten. I also used melted margarine in place of the olive oil.