Well, her costume any way. The "gauntlets" are too small when she's wearing a shirt, so I'll have to make new ones. Still, how cool is this?!
Tuesday, October 29, 2013
Tuesday, October 22, 2013
Turns out...
You can make a reasonably good vegan Chinese-style fried rice by using scrambled tofu (seasoned with salt, pepper, soy sauce and sesame oil) in place of the eggs.
You can make a reasonably good vegan Chinese-style fried rice by using scrambled tofu (seasoned with salt, pepper, soy sauce and sesame oil) in place of the eggs.
Thursday, October 10, 2013
Vegan doughnuts!
Yeast doughnuts are one of my "unicorn" treats. Commercially made with dairy and egg, time-consuming to make and also kind of dangerous (hot oil!), it's rare that I get to savour one. I've only recently begun attempting to make them myself. Unfortunately, the recipe I consulted used egg. Now that egg is a no-no for me, I was on the search for vegan yeast doughnuts. Spice Island Vegan saved the day.
The "fingers" pictured above are from the batch I fried up because I got impatient; these are first-rise only doughnuts, dusted in icing sugar. For the second-rise doughnuts I'll be making later today, I'll probably use Alton Brown's chocolate glaze recipe again. While I have no qualms with experimenting with various recipes until I get something right, there's just no sense in messing with something which you know works well.
Post-gorging update: Oh. Em. Gee. These are good. I think I like them more than conventional doughnuts. The coconut flavour that comes from using coconut oil as the fat component make these horribly addictive.
Update 2: SRSLY:
Yeast doughnuts are one of my "unicorn" treats. Commercially made with dairy and egg, time-consuming to make and also kind of dangerous (hot oil!), it's rare that I get to savour one. I've only recently begun attempting to make them myself. Unfortunately, the recipe I consulted used egg. Now that egg is a no-no for me, I was on the search for vegan yeast doughnuts. Spice Island Vegan saved the day.
The "fingers" pictured above are from the batch I fried up because I got impatient; these are first-rise only doughnuts, dusted in icing sugar. For the second-rise doughnuts I'll be making later today, I'll probably use Alton Brown's chocolate glaze recipe again. While I have no qualms with experimenting with various recipes until I get something right, there's just no sense in messing with something which you know works well.
Post-gorging update: Oh. Em. Gee. These are good. I think I like them more than conventional doughnuts. The coconut flavour that comes from using coconut oil as the fat component make these horribly addictive.
Update 2: SRSLY:
Thursday, October 3, 2013
Dairy- and sugar-free chocolate pumpkin seed butter!
Having been inspired by Tofu vaVohu's post on Pumpkinseed Nutella, I thought I'd take a stab at making a dairy-free version, without refined sugar. It's not only possible, it's fantastic! My version follows:
- 1 cup pumpkin seeds (I left mine untoasted)
- scant ¼ cup cocoa powder
- 8 dates, presoaked in soy milk overnight
- pinch of salt
- ½ tsp. vanilla
- soy milk to desired consistency (I used at least ¼ cup)
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