Monday, December 30, 2013
Vegan Tofu Masala
Vegan Tofu Masala (from Fleur Holl)
For 3-4 servings:
150 g tofu, cubed
2 tomatoes
chilli / chilli powder
2 cm ginger
4 tablespoons soy yogurt
1 tablespoon oil
1 teaspoon cumin seeds
1 tsp coriander powder
½ teaspoon turmeric
½ teaspoon garam masala
1 tablespoon flour
fresh coriander and chilli for garnish (optional)
Blend the tomatoes, chilli/chilli powder (to taste) and ginger with a blender / food processor.
Mix the tomato sauce with the yogurt, coriander powder and the flour.
Heat the oil in a pan and add the cumin seeds. Fry for 2-3 minutes, until they begin to pop. Add the sauce and simmer approx. 5 minutes, stirring frequently.
Add the tofu, turmeric and the garam masala. Cook for another few minutes.
Garnish with finely cut fresh coriander and/or chilli.
Serve with basmati rice / biryani and / or naan bread.
Recipe is from:
http://www.veganism.ro/vegan-butter-tofu-masala/
Thursday, October 10, 2013
Vegan Red Velvet Cake with Cream Cheese Frosting
Vegan Red Velvet Cake with Cream Cheese Frosting
makes 2x 8 inch round cakes
3 cups of flour
3/4 cup cocoa powder, plus additional for pans
1 1/2 tbsp baking soda
1/5 tsp salt
1 cup dark brown sugar
1 1/2 cup filtered water
1/2 cup of olive oil, plus additional for pans
3 tbsp red wine vinegar or apple cider vinegar
1 tsp vanilla
1 1/2 cup fresh or whole canned beets (finely grated)
1 cup 5 oz of crushed walnuts (for decoration - optional)
Preheat oven to 350F. Lightly oil 2 x 8inch round cake pans. Dust pans with cocoa powder.
In a large bowl, mix flour, cocoa powder, baking soda, salt, and sugar.
In a small bowl whisk together water, olive oil, vinegar, and vanilla. Add wet ingredients to dry ingredients and whisk well to combine. Stir in the grated beets.
(Beets the easy way - add the beets to the wet ingredients and zap it with hand help wand mixer)
Divide batter evenly between prepared pans. Bake for 20-25 minutes or until an inserted toothpick comes out clean.
Remove from oven and allow to cool completely before frosting.
Cream Cheese Frosting
1 8 oz vegan cream cheese
2 cups powdered sugar, or more just in case it is still too runny)
1 tsp rum extract (or real dark rum)
Whisk with electric hand-held mixer together and let chill in the refrigerator for 1 hour.
Frost the cake
Stick the crushed walnuts to the side of the cake.
makes 2x 8 inch round cakes
3 cups of flour
3/4 cup cocoa powder, plus additional for pans
1 1/2 tbsp baking soda
1/5 tsp salt
1 cup dark brown sugar
1 1/2 cup filtered water
1/2 cup of olive oil, plus additional for pans
3 tbsp red wine vinegar or apple cider vinegar
1 tsp vanilla
1 1/2 cup fresh or whole canned beets (finely grated)
1 cup 5 oz of crushed walnuts (for decoration - optional)
Preheat oven to 350F. Lightly oil 2 x 8inch round cake pans. Dust pans with cocoa powder.
In a large bowl, mix flour, cocoa powder, baking soda, salt, and sugar.
In a small bowl whisk together water, olive oil, vinegar, and vanilla. Add wet ingredients to dry ingredients and whisk well to combine. Stir in the grated beets.
(Beets the easy way - add the beets to the wet ingredients and zap it with hand help wand mixer)
Divide batter evenly between prepared pans. Bake for 20-25 minutes or until an inserted toothpick comes out clean.
Remove from oven and allow to cool completely before frosting.
Cream Cheese Frosting
1 8 oz vegan cream cheese
2 cups powdered sugar, or more just in case it is still too runny)
1 tsp rum extract (or real dark rum)
Whisk with electric hand-held mixer together and let chill in the refrigerator for 1 hour.
Frost the cake
Stick the crushed walnuts to the side of the cake.
Subscribe to:
Posts (Atom)