I made this by myself, go figure, and I am 99% sure I forgot to put in the canola oil in the cake, so I baked it for 35 minutes instead of the 45 to 50 minutes you are supposed to. It didn’t totally ruin it, surprisingly, the texture was just a little sponge-y to me.
I also didn’t actually follow the directions for the streusel, I just mixed everything together, so it was probably drier/not mixed as well as it should have been. Whatever. Everything I bake usually turns out decent because I have dumb luck in the kitchen.
Follow the directions and don’t fuck it up like me.
1/4 cup flour
3 tbs brown or regular sugar
1/2 tsp cinnamon
1/4 tsp allspice
1 tbs canola oil
1 cup chopped pecans
mix up all the dry ingredients, then drizzle in the oil and mix it up until crumbs form.
1 can pureed pumpkin
3/4 cup soy milk
3/4 cup canola oil
1 1/2 cup sugar
3 tbs molasses
2 tsp vanilla
2 2/3 cup flour
1 tbs baking powder
1 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg and ground ginger, each
1/2 tsp allspice
1/8 tsp ground cloves
preheat oven 350 degrees and grease up a 9 x 13 inch pan.
mix the wet ingredients and the sugar in a big bowl, then add in spices, baking powder, salt and about half of the flour.
fold everything up, using a fork so the pumpkin doesn’t get all gummy, and then add in the rest of the flour and keep hand mixing with the fork until it’s all combined.
spread the batter into the pan as evenly as you can, then spread the streusel on top. bake for 45 - 50 minutes (or until done and a knife comes out clean)
these are really fast and easy to make, but still delicious as fuck. probably took a half hour, tops, including us dicking around and the time it took for the rice to cook.
-1 box spanish rice mix
-1 can vegetarian refried beans
-1 or 2 diced tomatoes
-1 can of corn/southwest corn/whateva
-some chilli powder and cayenne
-whatever else you want to put on your tacos (cilantro/salsa/etc)
1) make your box of rice mix according to package directions (ours called for water, vegan butter, and a can of tomatoes. we used fresh tomatoes instead, added more towards the middle or end of cooking, a can of southwestern corn towards the end of cooking, and also added in some cayenne/chilli powder to give it more flavor).
2) heat up your beans in a small pan, and also heat up your tortillas in a skillet to prepare for taco assembly.
3) make your tacos! we did tortilla, beans, daiya, rice, then our lettuce/cilantro/sauces of choice.
Recipe from Veganomicon, another thing I (Jessica) made by myself. It turned out pretty good, but I’ve never made cornbread before, so I want to experiment with different recipes. If anyone has a good one, send it our way?
2 cups soymilk + 2 tsp apple cider vinegar
2 cups cornmeal
1 cup flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup vegetable oil
1 cup of fresh corn
Preheat your oven to 350 degrees, and preheat your skillet over medium heat.
Sautee your corn in about a tablespoon of oil for 7ish minutes. Don’t wash your skillet out.
Combine the soymilk and vinegar and while you let it curdle combine all your dry ingredients in a bowl. Create a well in the center of it and add in the wet ingredients.
Mix until just combined and then add in the corn. Pour batter into your skillet and bake for 28 - 30 minutes (it’s good when a knife comes out clean).
this entry will be a little different because erik is a terrible person and didn’t help me make it (apparently grad school is more important than making chilli, psh). there aren’t in between step pictures, just the one picture of the chilli when it was ready to be served.
-4tbs olive oil
-2 tbs soy sauce
-2 packages tempeh, diced
-3 green bell peppers, chopped
-2 onions, diced
-5 cloves garlic, minced
-1 4oz can of green chiles
-1 15oz can diced tomatoes in sauce
-2 15oz cans of kidney beans (1 light, 1 dark)
-1 ear’s worth of fresh corn
-2tbs chili powder
-1 tsp cumin
-1 tsp cayenne
-cilantro, daiya cheese, and vegan sour cream for garnish (optional)
1) Chop/prep your tempeh and veggies.
2) Saute the tempeh in about 1/2 of the olive oil until lightly browned and then add in the soy sauce. Let it get all sticky and coated and remove from the heat and set it aside.
3) In a large soup pot or skillet, saute the onion, garlic, and peppers in the rest of the oil until slightly soft. If you did this in a skillet, add it into your soup pot and add in the rest of your ingredients, sans garnish. Simmer all that together for 20 - 40 minutes, covered. I believe I cooked it for about half an hour.
4) Serve with cilantro, daiya, sour cream, and some fresh corn bread (recipe coming up next!)
mish mash of spices (salt/pepper, crushed red paper, onion powder, garlic powder, cumin)
Dice up your potatoes and then cook the potatoes in a pan with the water over medium heat for about 15 to 20 minutes. Mix them around every few minutes so they don’t stick, and just keep an eye out until they get cooked through/soft.
Add in your spices after the potatoes have cooled off/cooked. Add in a decent amount of each spice, however you like it. Erik usually puts a ton of everything.
1 block tofu
1/4 to 1/2 white onion, diced up
1/2 package of mushrooms (sliced in half)
3 cloves garlic, minced
splash of vegetable oil
spices (cumin, cayenne, tumeric, paprika, chili powder, salt/pepper)
sriracha or soy sauce (optional)
1/4 to 1/3 cup nooch
1 tomato, diced
1 carrot, sliced (optional)
Saute the onions in a pan or wok for a few minutes with the vegetable oil, then add mushrooms, then garlic with a few minutes for cooking between each addition of ingredients. Add your spices in, I do a few dashes of each and just add to taste. Then put in a bit of water so your pan doesn’t get everything stuck to it.
Crumble up your tofu into the pan with the other ingredients and cook for 10 or so minutes, then add more spices (to taste) and some water if you need to deglaze your pan again. Add in a splash of lemon juice, then your nooch and mix it all up. Finally add in your carrot (it was crunchy when we did it, so we would recommend grating it in or boiling it/steaming it first) and soy sauce or sriracha if you are going to use it. Remove from heat and add in your tomato pieces.
To assemble, heat up your tortillas a little bit and then put the potatoes and tofu scramble on top and eat! You can put salsa/avocado/vegan cheese on them if you like. Just use whatever you have around your kitchen.
This is our first post for VeganMOFO, and we are very excited. We made this a while back, but are finally getting around to posting. We will be posting at least 5 times a week this month, so keep reading and feel free to send us recipes/suggestions of what to make.
PREHEAT YOUR OVEN TO 450 DEGREES. IT WILL TAKE A LONG TIME TO HEAT UP. well, ours did at least.
1 cup flour
1 1/2 tsp baking powder
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp all spice
1/4 cup unsweetened coconut flakes
1/4 cup vegetable oil
2/3 cup rice milk
1 tsp vanilla extract
1 tsp almond extract
Sift together your dry ingredients, then create a well in the center and add in your liquid ingredients. Mix it until just combined and set the bowl aside and make your filling.
3/4 cup brown sugar
1 tsp cinnamon
1 tsp vanilla extract
1 tsp almond extract
2 tbs cornstarch
Blanch your peaches (aka soak them in boiling water for about a minute). This is supposed to make them much easier to peel. We fucked that part up real good (try googling how to do it properly) so we just ended up peeling them using knives because the only Blanch we give a fuck about is from Golden Girls.
Anyway! Peel the peaches and slice them up. I (Jessica) like to slice down the center of the peach, along the pit, and then peel the slices out. You can cut them however is easiest for you.
Put the peaches into a 9 x 13 inch baking pan and mix it up with the other ingredients. The measurements are rough, because honestly, we don’t measure shit half the time when it comes to extracts/spices.
Drop the topping onto the peaches by the spoonful and try to leave some of the peaches showing through the topping. Sprinkle the top with coconut and brown sugar.
Bake at 450 degrees for about half an hour. Serve with vanilla coconut milk ice cream.
Slice the bread lengthwise down the middle and put it on some foil/a baking sheet.
Over medium heat, put the butter in a small saucepan so it can start melting up and put in your minced garlic. If you don’t suck at mincing things, you can use a knife. Otherwise invest in a garlic press and make your life a thousand times easier.
Let that shit simmer and cook together for 5 or 10 minutes, then spoon or brush it out onto your bread.
Bake it in the over for 10-15 minutes, or until it as crispy as you want it. You can also sprinkle some nooch or vegan parmesan on top of it if you feel like it.
1/4 cup rice milk (we fucked up and didn’t get soy)
1/2 tsp garlic powder
2 tbsp lemon juice
3 tbsp minced fresh basil
2 tsp salt
9x13 inch baking pan
-prepare the lasagna noodles, drain carefully and set aside on a towel
-pre-heat oven to 350 degrees
-squeeze spinach as dry as possible and set aside (place in zip lock bags and soak in hot water, when thawed open the zip lock slighty and squeeze the ever loving shit out of the spinach until all unnecessary green ooze is no longer present)
-place tofu, “milk”, sugar, garlic powder, lemon juice, basil, salt and shit in a food processor until it is all blended and shit smooth.
-cover that bottom (of the pan) with a nice thin layer of sauce. spread it out nice an even. then layer some of them noodles over it and then 1/2 that smooth shit (tofu blend/”cheeze” thang you just made) and half the spinach. REPEAT this for every layer you make. we made THREE layers of shit. END with noodles and sauce on that top…maybe some of that spinach stuff too (GARNISH PEOPLE!)
SHAKING AND BAKING for 25-30 minutes or until the sauce is all goobin and swelling
Chocolate Orange Cupcakes with Vanilla Orange Buttercream Frosting (adapted using the basic cupcake recipe from Vegan Cupcakes Take Over The World)
Sometimes we have 90’s parties at our house and decide to make cupcakes at 1 in the morning. Surprisingly Erik didn’t fuck them up. Erik may or may not have been drunk during the making of these cupcakes.
1 cup soymilk or other nondairy milk + 1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 tsp chocolate extract
1/2ish tsp orange extract
A small splash of vanilla extract
1 cup all purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Preheat your over to 350 degrees and line your muffin pan with cupcake liners.
Whisk together the soymilk and vinegar and set aside for a few minutes so it can curdle, then mix it together with the sugar, oil and extracts. It should start to get a little foamy when it’s all mixed up.
In a separate bowl mix your dry ingredients together, preferably using a sifter. Then add the wet mixture to the dry in two batches and make sure all the big lumps are gone. Don’t overmix your batter, like always.
Fill your cupcake liners 3/4 of the way full and bake for 18 to 20 minutes. You’ll know they are ready when a toothpick (or knife if you don’t have toothpicks like us) comes out clean. Cool them on a cooling rack!
While they are baking you can make your frosting:
We (and by we, we mean Jessica) don’t really follow an exact recipe for frosting. Just use a hand mixer to mix up 1/2 cup of vegan butter (earth balance rules) and some powdered sugar in a few batches until you get it to a good consistency for your liking. You can also use some vegetable shortening, but we were out of it. Then add in your extracts. We used about 1 tsp of vanilla and 1 tsp of orange extract each, roughly.
When your cupcakes are cooled, then frost them. We are lazy and just smeared the frosting on the cupcakes.