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I’ve been raw for 5 days now!!  I’ll save writing about that for the next post, but in the meantime here’s a whole bunch of photos from the past few weeks I never got around to posting but are kinda making me hungry right now…

Allright, we’ve got up there… chili cashew dosas (my favourite recipe so far from Vegan Brunch), with a notably amazing chutney I made from the back of Indian Cookery, ie: this book ——>
Which is basically my favourite indian cookbook ever, even for the chutney chapter alone, which covers pretty much anything you’d want to stew and preserve in a super authentic, full of interesting tidbits kind of way.  Like, that peach chutney I ate with the dosas had paprika, poppy seeds, cloves, green chiles and cashews, oh my!  Totally easy to make, too.

Another perk of making chutney is that you get to re-use little jars and give them away after they’ve sat for a month on the shelf looking very pretty.  On the right is the peach, and in the middle is a pineapple chutney with about a ton of ginger and garlic in it, yay!
Okay, what else – this was astoundingly good.  It looks kind of grey, I’ll admit, but so so so good.  Velvety corn creamy chinese wedding soup, or something like that, with bits of savoury tofu floating in it and fresh peas.  It’s Bryanna’s recipe, and incidentally my introduction to creamed corn (I’m a fan, it turns out).
Oh, and Singapore green beans from Tropical Vegan Kitchen in the background.  Once that stuff marinates it’s addictive!
East Coast Coffeecake for an omni BBQ!  Plus adorable sign. :)
I loved how I could even make this in my dad’s kitchen – it’s the sign of a perfectly adaptable baked good.  (flour, sugar, oil, check!)
My favourite PB cookies ever, are the Crispy PB Cookies from Extraveganza with the cereal flakes inside.  They crackle like pop rocks and have that perfect dense chew, and are so easy to make.  I usually quarter the recipe and make them into the size of quarters, and have them as little pick me ups throughout the day.
Polenta Rancheros from V.Brunch, with noticeable flecks of toasted coriander that perfume the whole thing, it’s really nice, especially when made with fresh tomatoes cause that’s all I had.  Surprisingly light for a bean dish!
White bean, mango and rosemary tacos!!!  My surprising invention that worked, plus some leftover Tempeh Wingz made with tofu, cold and chewy out of the fridge.  (That red sauce is illegally finger-licking…. wow.)
Fresh organic vegetable pasta spirals with a sauce made from tomatoes, raisin-sage sausages, capers, zucchini & basil, NOM.
 

Banana Rabanada!!!  Not only is this delicious but no refined sugar, either, so it’s perfectly viable to eat for lunch!  Isa was spot on about the syrup & cinnamon-mopping, too.

(Heart-shaped) Fudge-pops from How It All Vegan, since I found my ancient copy in my mom’s garage a few months ago and figured I’d give it a whirl again.  These were sooooo good, and almost exactly like fudgesicles, which is no mean feat!

Sausage and eggplant quiche from V.Brunch with a homemade crust I put too much EB in but was still okay.   And I think that’s about it for cooked stuff!  Phew, sorry for the cursory writing about it all, too.  Somehow I think the pictures speak loud enough that it’s okay I don’t remember the details, plus this raw food thing is making me spacey… zomg.  It’s great, but I’ll be glad to bring it down to maybe 60% raw after the next few days.  Can’t wait to show you what that’s been like, though! 

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I was so excited when I heard of November’s Daring Bakers challenge – not only was it a real, honest-to-goodness fiddly multiple step recipe for something cake-like and gorgeous – but it was PURE SUGAR. No fruit, whole wheat, nuts to get in the way of every aromatic melt-in-your-mouth slice, hurray! (okay, my body started sending off little siren alarms with every bite, but it was worth it… sooooooooooo worth it)

It all starts with a big pot of caramel syrup, which becomes like magic flavour goo that’s added to the batter and the frosting. The browned butter frosting. I had heard you could brown Earth Balance and last Saturday was the day that my hopes were confirmed – it does brown and turn also quite magically delicous! Seriously, this frosting is my answer to buttercream, way more depth of flavour and the texture’s like… creamy fudge, yee-um. Part of the appeal may have been the happy accident of using mediterranean-style olive oil Earth Balance instead of buttery spread. Olive oil and caramel makes perfect sense to me. And to my tongue. :)

Other modifications… I don’t think I paid a speck of attention to how much salt was supposed to go in this thing and just sprinkled away until it tasted like a salted caramel I’d like. I didn’t make the butter caramels that could go with this because I ran out of sugar, cream and butter (ha!), but I did make a little batch of Fran Costigan’s vanilla wafer cookies with fig jam sandwiched inside. I’m still savoring each tiny nickel-sized piece… I think I’ve been making coffee just as an excuse to eat them. :D

I also used flax goo instead of eggs (the method where you soak whole flax seeds in water and then strain the thickened liquid out), but next time I’d definitely go for tofu or soygurt instead – flax was way too gummy.

See? A wee bit dense. Mismeasuring the milk had a lot to do with that, too. (try 1/4 cup too much – it makes a difference!) But I learned a lot about cakes (like, also I should trim them), and I’m all of a sudden really curious about veganizing other omni desserts, because da-amn…. the flavour on this one was just heavenly… and I really want another sticky sticky piece… I guess I’ll just have to try again in the noble name of science. :)

[ Caramel Cake with Caramelized Butter Frosting recipe courtesy of Shuna Fish Lydon (http://eggbeater.typepad.com/), as published on Bay Area Bites (http://blogs.kqed.org/bayareabites/2006 … he-recipe/ ]

I lost my camera cord! And I lost the internet due to crazy summer storms and their ease at destroying routers! So I’m sitting on a lot of pictures… will you bear with me? I have forgotten which are worthy of blogation, but I assure you, most 94% of it was delicious. Highly chewable. Well… I guess you can’t chew jam. But doesn’t it look pretty? Lame peaches became perfect ice cream topping, even though I pouted and danced all the while my mom made this, because I wanted to eat them raw. But I’m an annoying daughter like that. Yep. :D

And I invented a pizza! Which I would bet anything has actually been done before, but if you get the chance, you MUST try making a batch of samosa potatoes and laying it over pizza on a bed of pureed pineapple. It’s my new absolute favourite.

Oh, and speaking of pizza, I’ve been introduced to Ottawa’s gourmet pizzeria, Pavarazzi’s. It sounds so much like paparazzi!! Paparpizza? They have good taste in vegetarian toppings, though. No lame soggy mushrooms/green pepper combos. Sesames and roasted red peppers, artichokes and olives are the standard. Good show!

**note: I avoided the cheese bits encroaching on my nice side like the absolute plague, and am I the only vegan who takes pleasure in an increasing dislike for the smell/accidental taste of animal products? Cause cheese kind of tastes like fermented fluuuuuuuid to me now. *cough*
Appetizing! You can keep your squishy olives, sis!

Speaking of good taste (haha) and vegetarian accommodations, mum and me broke out this cast-iron grill pan that magically appeared in the pantry sometime between this visit and my last to grill up everything in sight, and some fennel besides. I also get to take the pan home! (vcon grilled tempeh tacos, here we come!). Simple dinner, yes, but I was raised on the good art of arranging a sandwich spread, and forgive me for my stereotypical tastes, but I SO do love a grilled vegetable. I think I ate 3 dinners worth of food here. It was worth it for the rosemary bread. The rosemary bread that was made of olive oil. Droolular.

Bit o’ baking. Ever tried a flapjack? I um…. hadn’t. But I was mad curious, I mean – golden syrup, margarine and oats, plus major associations to my UK heritage, I had to at least try. I succeeded at making floppy oat chews? The fat content alone is scaring me away from attempting this again… but if anyone else wants to try, I CAN highly recommend adding some lemon or lime juice to the mix, cause it makes it all lip-smacking more-ish. Too bad about the melty texture, though…

Banana bread is friendly. It shall redeem me. (yum)

As will peach right side-up cupcakes with toasted candied almond slivers on top (I should think). Which are perfect from the fridge, cold… teeth sinking through the cold fruity layer to moist almond-y crumbs…. acklejackarggggg…. s’good. I got the coveted “vegan baked goods are soooo much better than normal baked goods” comment from not one, but three separate eaters of cake. Suke-sess!

To make thine own, take one pineapple rightside-up cupcakes recipe from Vegan Cupcakes Take Over the World, replace fruit with appropriate fruit, add almond extract, and enjoooyyyyy. With joy! Man, I love that book, it should be renamed the Little Vegan Cake-Creation Sourcebook.

More to come in part 2!

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