My sister told me about these muffins and since I am a doughnut lover, I asked for the recipe right away! I veganized it of course and I must say pretty darn fabulous!! They really do taste like cinnamon and sugar cake doughnuts. They are delicious warm or at room temperature. Yummmm!
Another Vegan Yum Yum recipe - Red and White Cauliflower Bake - quite yummy and a pretty good main dish. I wasn't sure my husband would enjoy this dish but thought I would give it a try - he isn't much for just having a veg casserole as the main dish, he likes something a little more substantial that includes something like seitan, tempeh, Gardein etc. He actually loved this dish and was very pleased with it. I was excited! It was quite tasty and fairly simple. There were several steps involved but all very simple.
“Taste like doughnuts” Muffins
1-¾ cups Flour
1-½ teaspoon Baking Powder
½ teaspoons Salt
½ teaspoons Nutmeg
½ teaspoons Cinnamon
⅓ cup Oil
¾ cup White Sugar
Substitute for 1 egg
¾ cups almond milk
FOR THE TOPPING:
¼ cups Butter
⅓ cups White Sugar
1 Tablespoon Cinnamon
Preparation Instructions
Combine flour, baking powder, salt, nutmeg and cinnamon.
Combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine.
Bake at 350 degrees for 15-20 minutes. Meanwhile, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl.
Shake muffins out while still hot. Dip muffins in butter, then into the sugar/cinnamon mix. Let cool.
Red and White Cauliflower Bake (Source: Vegan Yum Yum)
Simple Marinara
1 tbsp vegan margarine or olive oil
2 tsp dried Italian herbs
2 to 4 cloves garlic, crushed
1 can petite diced tomatoes
1/2 vegetable stock cube or 1/2 tsp salt
Directions 1. Heat margarine or oil in a sauté pan over medium heat. Once hot, add the herbs and sauté for a minute or two, being careful not to burn them. Add garlic and sauté for 30 seconds. Add tomatoes and stock or salt. Simmer until the sauce is the consistency you like, about 10 minutes. Since the sauce is going on top of the bake, you might want to cook it a bit longer than you usually would so it is not watery. A thicker sauce works best.
Herbed Tofu Ricotta
400g packet of firm tofu, well pressed and crumbled
1/2 tsp salt
2 tsp dried basil
1 tsp dried rosemary
1 tsp dried marjoram
1 tbsp lemon juice
1-2 tbsp nutritional yeast
1 tbsp olive oil (optional)
fresh cracked black pepper, to taste
2 tbsp cornstarch mixed with 2 tbsp water (this helps the tofu set so leave out if using the herbed ricotta for another recipe)
Directions 1. Mix all the ingredients together. This mixture can be made in advance and stored in the refrigerator. If making in advance leave the cornstarch and water mixture out until ready to assemble in the bake.
White SauceIngredients
1/4 cup vegan margarine
1/4 cup all purpose flour
1 tbsp tahini
1 tbsp lemon juice
1 tsp mustard
2 tbsp nutritional yeast
1 cup soy milk
1/2 tsp salt
fresh cracked black pepper, to taste
Directions 1. Whisk the margarine in a saucepan over medium-low heat until melted. Add the flour and whisk into a paste. Add the tahini, mustard and nutritional yeast and whisk well. Slowly add the soy milk, whisking well to make a smooth sauce. Add salt and pepper and whisk over medium-high heat until mixture is thickened. If you have made this in advance and wish to use it later just reheat before assembly so the cauliflower can get nicely smothered.
Remaining Ingredients
4 cups cauliflower, chopped small and steamed
1 cup breadcrumbs mixed with 2 T vegan margarine, 1 t salt and 1 t dried Italian herbs
Directions 1. Preheat the oven to 200°C. 2. Place the tofu ricotta in an oiled 1.5 litre casserole/baking dish - shallow and long works better than deep and narrow. Press it down to make an even layer. 3. Mix the cauliflower into the white sauce, coating well. Spread it over the tofu in an even layer. Add the Marinara Sauce on top of the cauliflower, top with bread crumbs and bake for 20 to 25 mins until bubbly and brown.
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