I've made 5 or 6 batches now, and this is definitely the approach I like best. I don't bother rubbing the hulls off the soy beans. The barley and cashews add creaminess and thickness. I'm not sure how much difference the maltose makes, but it was cheap at our local Asian market. It tastes amazing.... just like store-bought, according to my boy.
1/3 cup + 1 Tbsp soy beans
2 Tbsp brown rice
1 Tbsp pearled barley
1 Tbsp raw cashews
1 cap vanilla extract
1 glop maltose
2 hefty glugs brown rice syrup
a sprinkling of salt
Fill the machine to the minimum water level. Strain finished product through a cotton bag (like the produce bags I got at reusablebags.com), using kitchen gloves. Add the vanilla, sweetener to taste and salt. Whisk and taste, then pour into a glass jar and let cool.
Sunday, May 20, 2007
Overnight Cinnamon Sticky Buns
These are awesomely decadent. They elicited moans of joy from our local veggie group at a potluck this weekend. This is an unholy admixture of Meg's Vegan Recipes: "Oooey-Gooey Cinnamon Rolls" + Savoring Savannah: "Savannah Pecan Rolls with Sticky Topping"
Rolls:
----------
3/4 cup soy milk
1/4 cup non-hydrogenated vegan margarine, softened
3-1/4 cup unbleached all-purpose flour
1 (.25 ounce) package instant (rapid-rise) yeast
1/4 cup light sugar
1/2 tsp sea salt
1/4 tsp cinnamon
1/4 Cup plus 2 Tbsp water
2 Tbsp cornstarch
Heat the soy milk on the stove or in the microwave until bubbling. Remove from heat and mix in 1/4 cup margarine until melted. Let cool to lukewarm.
In a large bowl, combine 2-1/4 cup flour, yeast, sugar, salt and cinnamon. Dissolve the cornstarch in the water. Add the water mixture and the soy milk mixture to the flour mixture. Stir well. Add the remaining cup of flour a little at a time until dough pulls together. Turn out onto a floured surface and knead for 5 minutes, or until no longer sticky. Cover the dough with a moist napkin and let rest for 5 minutes.
Filling:
---------
1 cup dark sugar
1 Tbsp cinnamon
1/2 cup non-hydrogenated vegan margarine, softened
Mix the sugar, cinnamon and margarine together. Roll out the roll dough on a floured surface until it forms a 12x9 rectangle. Spread the filling over the dough, leaving a half-inch clearance on all sides. Roll up the dough and pinch the seam to seal.
Topping:
------------
2 Tbsp non-hydrogenated vegan margarine
1/2 cup dark sugar
1/4 cup corn syrup / brown rice syrup / maple syrup
1/2 cup smashed/chopped pecans
Make sure all your topping ingredients are at room temperature. Heat the margarine in a large baking dish (or two smaller ones) in the microwave or oven until melted. Add the sugar and syrup and heat for another 30 seconds or so. Stir in the pecans and remove from heat.
Slice the dough log into 12 equal pieces. Place each piece, cut side up, on top of the topping. Cover with plastic wrap. Let stand on the counter for half an hour (if possible) and refrigerate overnight.
In the morning, let the rolls come to room temperature (in my case, this meant setting them out for 5 minutes while I hit the snooze button). Bake the rolls for 20 minutes at 375 degrees, or until browned. Cool for 5 minutes, then cover the pan with a serving plate and invert. Be patient... eventually they'll fall out onto the plate.
Ingredient Notes: I used vanilla soy milk, Earth Balance brand margarine, turbinado sugar (for light sugar), Sucanat (for dark sugar), and some cheap butter pecan-flavored brown rice syrup I got in bulk at Costco for the topping. I also try not to think too hard about the amount of margarine that goes into these. Out of sight, out of mind. :)
Rolls:
----------
3/4 cup soy milk
1/4 cup non-hydrogenated vegan margarine, softened
3-1/4 cup unbleached all-purpose flour
1 (.25 ounce) package instant (rapid-rise) yeast
1/4 cup light sugar
1/2 tsp sea salt
1/4 tsp cinnamon
1/4 Cup plus 2 Tbsp water
2 Tbsp cornstarch
Heat the soy milk on the stove or in the microwave until bubbling. Remove from heat and mix in 1/4 cup margarine until melted. Let cool to lukewarm.
In a large bowl, combine 2-1/4 cup flour, yeast, sugar, salt and cinnamon. Dissolve the cornstarch in the water. Add the water mixture and the soy milk mixture to the flour mixture. Stir well. Add the remaining cup of flour a little at a time until dough pulls together. Turn out onto a floured surface and knead for 5 minutes, or until no longer sticky. Cover the dough with a moist napkin and let rest for 5 minutes.
Filling:
---------
1 cup dark sugar
1 Tbsp cinnamon
1/2 cup non-hydrogenated vegan margarine, softened
Mix the sugar, cinnamon and margarine together. Roll out the roll dough on a floured surface until it forms a 12x9 rectangle. Spread the filling over the dough, leaving a half-inch clearance on all sides. Roll up the dough and pinch the seam to seal.
Topping:
------------
2 Tbsp non-hydrogenated vegan margarine
1/2 cup dark sugar
1/4 cup corn syrup / brown rice syrup / maple syrup
1/2 cup smashed/chopped pecans
Make sure all your topping ingredients are at room temperature. Heat the margarine in a large baking dish (or two smaller ones) in the microwave or oven until melted. Add the sugar and syrup and heat for another 30 seconds or so. Stir in the pecans and remove from heat.
Slice the dough log into 12 equal pieces. Place each piece, cut side up, on top of the topping. Cover with plastic wrap. Let stand on the counter for half an hour (if possible) and refrigerate overnight.
In the morning, let the rolls come to room temperature (in my case, this meant setting them out for 5 minutes while I hit the snooze button). Bake the rolls for 20 minutes at 375 degrees, or until browned. Cool for 5 minutes, then cover the pan with a serving plate and invert. Be patient... eventually they'll fall out onto the plate.
Ingredient Notes: I used vanilla soy milk, Earth Balance brand margarine, turbinado sugar (for light sugar), Sucanat (for dark sugar), and some cheap butter pecan-flavored brown rice syrup I got in bulk at Costco for the topping. I also try not to think too hard about the amount of margarine that goes into these. Out of sight, out of mind. :)
Two Quickie Asparagus Meals
I've been so obsessed with making stuff from scratch this week that I've been spending a LOT of time in the kitchen. Making soy milk and tofu is a little time-consuming, not to mention the homemade corn tortillas, bread and a super-time-consuming asparagus soup that was more than a little disappointing.
We also spent tons of time in the garden tonight, mowing and raking our out-of-control grass and laying down lasagna gardens for some native plants we purchased at the farmers market. By the time I finally got inside, I was sweaty, gross and desperately needed a shower and dinner.
Thank God for asparagus. It's the perfect fast food.
Roasted Asparagus (w/ Herb-Roasted Potatoes & Oven-Grilled 'Sausage')
1 pound fresh asparagus
one hefty drizzle olive oil
a sprinkling of balsamic vinegar
one large pinch sea salt
several shakes fresh ground pepper
leftover Herb-Roasted Potatoes (from Vegan w/ a Vengeance)
2 Tofurkey Italian sausages, halved lengthwise
Preheat the oven to 425. Snap the tough ends off the asparagus. Drizzle/sprinkle the oil, vinegar, salt and pepper over the asparagus and spread over two cookie sheets. Spread the potatoes on the lower half of one of the cookie sheets. Spray the sausages with oil and put cut side down on a cast iron grill pan.
Put everything in the oven. Set your timer for 10-15 minutes. Go shower and come back to delicious steaming hot food.
Asparagus in a Blanket
Shamelessly borrowed from Megan the Vegan.
16 spears asparagus
a little olive oil
1 package reduced fat Pillsbury Crescent Rolls
Preheat the oven to 425. Snap the ends off the asparagus and toss with the oil. Place two spears on the long end of a crescent roll triangle and roll them up so they form a ring around the spears. Place on a cookie sheet and bake for 15-20 minutes, or until golden brown. Eat with grainy mustard!
We also spent tons of time in the garden tonight, mowing and raking our out-of-control grass and laying down lasagna gardens for some native plants we purchased at the farmers market. By the time I finally got inside, I was sweaty, gross and desperately needed a shower and dinner.
Thank God for asparagus. It's the perfect fast food.
Roasted Asparagus (w/ Herb-Roasted Potatoes & Oven-Grilled 'Sausage')
1 pound fresh asparagus
one hefty drizzle olive oil
a sprinkling of balsamic vinegar
one large pinch sea salt
several shakes fresh ground pepper
leftover Herb-Roasted Potatoes (from Vegan w/ a Vengeance)
2 Tofurkey Italian sausages, halved lengthwise
Preheat the oven to 425. Snap the tough ends off the asparagus. Drizzle/sprinkle the oil, vinegar, salt and pepper over the asparagus and spread over two cookie sheets. Spread the potatoes on the lower half of one of the cookie sheets. Spray the sausages with oil and put cut side down on a cast iron grill pan.
Put everything in the oven. Set your timer for 10-15 minutes. Go shower and come back to delicious steaming hot food.
Asparagus in a Blanket
Shamelessly borrowed from Megan the Vegan.
16 spears asparagus
a little olive oil
1 package reduced fat Pillsbury Crescent Rolls
Preheat the oven to 425. Snap the ends off the asparagus and toss with the oil. Place two spears on the long end of a crescent roll triangle and roll them up so they form a ring around the spears. Place on a cookie sheet and bake for 15-20 minutes, or until golden brown. Eat with grainy mustard!
Wednesday, May 09, 2007
Adventures in homemade soy milk
So because my parents are extraordinarily understanding (and well trained), I got a soy milk maker for my birthday this year. I just took it for its first spin, and I have to say I'm very impressed! It's not exactly the same as store bought, but it's really very tasty. To me, it tastes a little more like rice milk than traditional soy milk, but it's very good indeed. Hooray! I think next time I'll try brown rice and barley, which I've heard thickens it up a bit.
I have to give props to Bryanna's homemade soy milk FAQ, which I religiously studied before attempting anything.
Ingredients
1/3 cup + 1 Tbsp dry soybeans
3 Tbsp rice
2-3 Tbsp brown rice syrup
1/8 tsp sea salt
1/4 tsp vanilla extract
water
Equipment
SoyQuick soy milk maker
colander
cheesecloth or muslin (I used the tofu cloth that came with the soy milk maker)
whisk
kitchen gloves
large glass jar w/ lid (I used a former home for artichoke hearts from Costco)
Follow Bryanna's instructions to the letter. Let the soy milk cool completely in the refrigerator before greedily sucking it down.
Ingredient Notes: I used red cargo rice, which turned the milk slightly pink. The last time I was at Costco, I picked up a huge bottle of organic pancake syrup for $3, which turned out to be brown rice syrup plus butter pecan flavoring. That's what I used in this recipe, and it's delicious. I've been using RealSalt lately, which is a mineral salt from Utah. And I used the Laura soybeans that came with the soy milk maker, although tomorrow I'm going to pick up regular dried soybeans from the health food store. Next time, I think I'll experiment with a little less water... this batch turned out just a little watery for my taste.
I have to give props to Bryanna's homemade soy milk FAQ, which I religiously studied before attempting anything.
Ingredients
1/3 cup + 1 Tbsp dry soybeans
3 Tbsp rice
2-3 Tbsp brown rice syrup
1/8 tsp sea salt
1/4 tsp vanilla extract
water
Equipment
SoyQuick soy milk maker
colander
cheesecloth or muslin (I used the tofu cloth that came with the soy milk maker)
whisk
kitchen gloves
large glass jar w/ lid (I used a former home for artichoke hearts from Costco)
Follow Bryanna's instructions to the letter. Let the soy milk cool completely in the refrigerator before greedily sucking it down.
Ingredient Notes: I used red cargo rice, which turned the milk slightly pink. The last time I was at Costco, I picked up a huge bottle of organic pancake syrup for $3, which turned out to be brown rice syrup plus butter pecan flavoring. That's what I used in this recipe, and it's delicious. I've been using RealSalt lately, which is a mineral salt from Utah. And I used the Laura soybeans that came with the soy milk maker, although tomorrow I'm going to pick up regular dried soybeans from the health food store. Next time, I think I'll experiment with a little less water... this batch turned out just a little watery for my taste.
Sunday, May 06, 2007
Aspiring but not perfect
These days, I eat a primarily vegan diet... probably somewhere in the vicinity of 90-95%. But I'm not perfect on that score, and there have always been exceptions to my rules.
I've never worried much about beeswax or honey, for instance (although I might start, considering the plight of the American honeybee these days). I don't freak out if I think there might be fish sauce in my Thai food. If a friend cooks a meal for me that she thinks is meat and dairy free, I'll eat it without reading her labels (even if I find out later that there's some animal-derived ingredient lurking in the recesses).
And about once a year, the boy and I make a trip up to some farms north of Des Moines, where we sample goat cheese and ice cream made from happy cows and goats we've personally petted in their barns. This year, I brought home some chevre. I think we'll indulge tonight while we watch Masterpiece Theatre on PBS.
While I would understand if anyone disagreed with my exceptions, I don't feel bad about them. I'm not on a crusade to be sinless. I'm just doing my best to reduce the amount of harm I inflict on the planet and its inhabitants. Having a little goat cheese once a year doesn't nullify the choices I've made the other 364 days.
I've never worried much about beeswax or honey, for instance (although I might start, considering the plight of the American honeybee these days). I don't freak out if I think there might be fish sauce in my Thai food. If a friend cooks a meal for me that she thinks is meat and dairy free, I'll eat it without reading her labels (even if I find out later that there's some animal-derived ingredient lurking in the recesses).
And about once a year, the boy and I make a trip up to some farms north of Des Moines, where we sample goat cheese and ice cream made from happy cows and goats we've personally petted in their barns. This year, I brought home some chevre. I think we'll indulge tonight while we watch Masterpiece Theatre on PBS.
While I would understand if anyone disagreed with my exceptions, I don't feel bad about them. I'm not on a crusade to be sinless. I'm just doing my best to reduce the amount of harm I inflict on the planet and its inhabitants. Having a little goat cheese once a year doesn't nullify the choices I've made the other 364 days.
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