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Wednesday, August 4, 2010
Sunday, May 16, 2010
As the picture and the title of this post indicates, a delicious chocolate crêpe recipe is about to follow. ;) I made these for UTA's Honors College Spring Potluck. In the words of my dear friend Zak Curet, these are "...lovely and extremely delicate, just as crêpes should be." This recipe is an adaptation of Lauren Ulm's basic vegan crêpes. (Search "crêpes" on veganyumyum.com).
Note: You can use any kind of nondairy milk in this recipe, Almond, Hazelnut, Hemp, Soy, or Rice; they all work fine. (But if you use rice milk, I would suggest lowering the sugar, since rice milk is very sweet). I used Hazelnut milk this time. :)
Mini Chocolate Crêpes
(makes about 18-20 mini crepes)
1 Cup Flour
1/3 Cup Cocoa Powder
1/2 Tsp Salt
3 to 5 Tbsp confectioners' sugar (I used the Wholesome Sweetener's Brand)
1/2 Cup and 2 Tbsp Nondairy Milk
2/3 Cup Water
1/2 Cup Earth Balance Margarine, melted to liquid state
1 Tsp Vanilla Extract
1 Tsp Almond Extract (or Chocolate Extract, if you have it)
2-3 Tbsp Water, to thin if needed
- Whisk all the ingredients together until smooth (add the dry ones first, and then put the wet ones in). Add water if you think it needs more thinning. The batter should not be as thick as cake batter, pourable, but not too runny. Chill the batter in the fridge for at least half an hour. This prevents the crêpes from tearing when you cook them.
- While you're waiting, make your filling (slice up some strawberries or other fruit of your choice), and watch this step-by-step video on how to make crepes: http://vimeo.com/3843098 They are much, much easier than pancakes, in my opinion. You can see why in the video. I used a small pan for my crepes so that I could make mini ones. ^_^
- When you're done making the crepes, you can fold them into quarters and place your sliced fruit into the pockets. Arrange them prettily on a plate or a cupcake liner (like I did), and drizzle with agave nectar or chocolate ganache.
For chocolate ganache, I use a 2:3 ratio of nondairy milk to Ghiradelli semisweet chocolate chips. Just combine the two over low heat in a saucepan and stir frequently until they are combined. Then take the pan off the heat and let it cool for a few minutes (not too long or else it will set!). Transfer the ganache to a plastic bag, cut off a corner, and drizzle your crepes with it.
Posted by Miss Ann Mai at 10:16 PM
Wednesday, April 21, 2010
Hi everyone, this is going to pretty much be my first post (I usually bake everything with Ann :P)
I made vegan banana nut muffins yesterday and they turned out beautifully, the batter is a little sticky though so I suggest adding in some more soymilk/water to make it less sticky
INGREDIENTS: (these made about 13 muffins for me in a big muffin pan)
- 2 cups unbleached flour
- 1 cup fine white sugar
- 1½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped walnut
- 1 teaspoon vanilla extract
- 1/4 cup Soymilk
- 1/3 cup vegetable oil
- 4 ripe bananas
- 2 teaspoons of water
Posted by Anna Mai at 1:30 PM
Tuesday, February 23, 2010
- In a bowl, combine all of the dry ingredients, except for the bananas.
- Put half of the bananas and the soymilk into a blender. Puree until smooth. Add the other wet ingredients & the rest of the bananas to the blender. Puree until smooth.
- Heat a griddle or pan with some oil in it over medium heat.
- Using a spoon, pour some of the pancake batter on the pan.
- Cook until you start to see lots of tiny bubbles popping. Flip the pancake over and cook until it is browned on the bottom. You could do more than one pancake at a time, depending on the size of your pan/griddle.
Saturday, February 13, 2010
Tuesday, January 12, 2010
- Heat up a saucepan on high heat.
- Pour some oil (about 1 tablespoon or so) into the saucepan (keep it on high heat).
- Add the onions when the oil gets hot.
- Once the onions start to smell good, add the green bell peppers, and add half of the tomato paste. Stir the mixture around so that it doesn’t burn.
- Add all the rice to the mixture, and lower the heat to medium heat.
- Put the rest of the tomato paste into the rice (put some rice into the can to get the last bit, if you know what I mean).
- Keep mixing, and add dashes of garlic powder, cumin, mushroom powder, and any other seasonings to your taste. I would suggest chili powder.
- Once you are done seasoning the rice, take the saucepan off the stove and transfer the rice to a rice cooker to keep it warm until you are ready to serve. Be sure that the rice cooker is set on the “keep warm” setting, not the “cook” setting.
- Serve with a dash of pepper, a couple of scoops of guacamole and refried beans, or whatever you like! ^__^