Made in the slow cooker - who'd have thunk it??? Time consuming, yes, but aren't tamales always. Worth it?? Oh, yes. Yummy tamales were in my tummy and burning the roof of my mouth last week....
Monday, 23 May 2011
Double Chocolate Waffles with Mint Chocolate Chip Icecream, originally uploaded by Vegan Year.
The waffles are still in testing as they are, at present, too cakey to be waffles - but as such they make a perfect vehicle for ice-cream!
My daughters commented that this one was better than any I have ever bought at the store, and as such I feel I sort of have to share the recipe with you....
Mint Chocolate Chip Ice-cream
½ (12-ounce) Packet, or 6-ounces, Firm Silken Tofu
¾ cup Icing Sugar
¾ cup Granulated Sugar
¾ cup Canola Oil
¾ cup Soymilk
¾ cup Soy Creamer
¼ teaspoon Vanilla Extract
¾ teaspoon Mint Extract
1 teaspoon White Balsamic Vinegar
Drop Green Food Coloring, optional
¾ cup vegan Chocolate Chips, mini if possible, see Note
Place tofu through food color, if using, in your blender. Start slowly, then increase speed and blend until completely smooth and thick. Stop to scrape the sides as required.
Transfer blender jar to the fridge to chill overnight.
Pour into your ice-cream machine and process for 30 minutes until aerated and cooled. You’ll see small ice crystals formed in the mix but it will not be solid, more like a thick liquid. This is fine.
Stir through the chocolate chips.
Transfer to freezer safe containers, cover and freeze for at least 24 hours prior to serving.
A combination of white and semi sweet chips is a nice variation.
Tuesday, 17 May 2011
Monday, 16 May 2011
Sunday, 8 May 2011
My lovely MIL with cookies made for her this Mother's Day. We didn't make a cookie apostrophe which is why there isn't one!
Unfortunately she left them here when they went home so M's class tomorrow is getting them as a treat!
I'll post pictures of the actual cookies we made later on (note to self; remember to take a photo!). We made these "Plain Cookies" from VBS but cut into letters to spell "Happy Grandma's Day" and made some hearts as shown here. However, today the hearts were pink!
Love and best wishes to all the Mums and Grandmas everywhere.
Sunday, 1 May 2011
As seen at the FVHDA competition this last Saturday, and as mentioned on FB, and requested by the readers there, here we have the recipe for.....
Banana Chocolate Chip Cookies
Makes 18 to 20
While testing for both Vegan Cookies Invade Your Cookie Jar (Isa Chandra Moskowitz and Terry Hope Romero) and Viva Vegan! (Terry Hope Romero) I came across the method for reducing fruit or vegetable puree to reduce some of the moisture and make thicken it to go in baking (apple and pumpkin in VCIYCJ and Sweet Potato in VV!). I wondered, as I do, if this would work for banana, so I tried (and then tried some more, but I’m not going into that right now) and finally got something that worked.
You can use fresh ripe banana or previously frozen and thawed ripe banana, though the frozen one does take a few minutes longer to thicken (there’s often ice to melt away too) and is not so pretty a color. If you have bananas becoming over ripe on your counter, peel, break into pieces and freeze wrapped in plastic wrap. Use these pieces from frozen in smoothies, Banana Soft Serve (page 000) or thaw for baking.
Once you have reduced the banana, hold it in a container in the fridge until required. Bring to room temperature prior to using.
Preparation time – 40 minutes including reducing banana
Cooking time – 10 minutes
2 medium-sized very ripe Bananas, see above
¼ cup Maple Syrup
¼ cup vegan Margarine
¼ cup all vegetable Shortening
½ cup light Brown Sugar, packed
¼ teaspoon Vanilla Extract
1 cup + 1 tablespoon All Purpose Flour
½ teaspoon Baking powder
½ teaspoon salt
½ cup vegan Chocolate Chips, see Note
In a small saucepan mash the banana and maple syrup together with a fork until very few small lumps remain.
Simmer over medium heat, uncovered and stirring to stop sticking, more frequently towards the end of the cooking time, until darkened, thick, and jam like, for roughly 20 minutes. You will end up with around ⅓ Cup banana mix.
Place the saucepan on a pot holder in the fridge to cool to room temperature, about 10 minutes. Alternatively allow to cool on the counter top for at least 30 minutes.
Preheat oven to 350°F and line two baking sheets with parchment paper.
While the banana mix is cooling, cream together the margarine, shortening and sugar until light and creamy.
Add the vanilla and banana mix and stir well.
Sift in the flour, baking soda, and salt, and mix to form a soft dough. Stir in the chocolate chips.
Form heaping tablespoons of dough into balls, flatten to 2-inch discs and place 2-inches apart on the prepared sheets.
Bake for 10 to 12 minutes until puffy, a little spread with browned edges and soft middle. The cookies will firm as they cool.
Cool on sheets for 5 minutes before moving to a rack to complete cooling.
In one trial I used a combination of white and semi sweet vegan chocolate and that was a nice variation.