Archive | October, 2010

Fudge Tunnel Cake

27 Oct

For David’s birthday… Veganized from this recipe.

This is like a chocolate cheesecake with a chocolate cake and walnut crust, baked in a bundt pan. Brand names listed as a reference. It came out incredibly rich and a bit gooey, but a big hit. I think that I may have changed up the glaze recipe a bit, but I forgot to write that down.

For the fudge tunnel:
* 1 1/4 cups semi-sweet Guittard chocolate chips
* 2 (8 ounce) packages Tofutti cream cheese, softened
* 3/4 cup white sugar
* 3 tablespoons Silk Creamer
For the chocolate cake outer layer:
* 1 box Pillsbury Moist Supreme Devil’s Food cake mix
* 3/4 cup cold, brewed coffee
* 1/4 cup vegetable oil
* 1/2 pkg Mori-Nu silken tofu
* 1 cup chopped walnuts
For the glaze:
* 1/2 cup Silk creamer
* the remainder of the bag of chocolate chips (1/2-3/4 cup)


If you haven’t gotten the coffee brewed, go ahead and do that first and put it in the freezer or refrigerator to cool. Preheat oven to 350 degrees F (175 degrees C).
Generously grease and lightly flour one 10-inch tube or bundt pan, tapping out excess.
In small saucepan or double boiler, melt 1-1/4 cups chocolate chips.
With mixer, combine tofutti cream cheese, sugar, 3 tablespoons creamer and melted chocolate.
Beat until smooth.
Set aside.
Combine cake mix, coffee, oil, and tofu, and beat until smooth. This will be thicker than normal cake batter, you are using less liquid than the box calls for.
Spread into prepared pan.
Sprinkle with nuts.
Mound cream cheese mixture around tube, but do not spread to touch sides or center of pan.
Bake at 350 degrees F (175 degrees C) for 55-65 minutes until top springs back when pressed lightly in center.
Cool upright in pan at least one hour before inverting.
To make glaze: heat 1/2 cup creamer in small saucepan over medium heat until just bubbling around edges.
Stir in 1/2 cup chocolate chips until melted and smooth.
Pour warm glaze over inverted cake, letting it flow down the sides.
Cool completely.
Glaze will set as it cools.
Store cake in refrigerator.


Potato Dumplings

21 Oct

Kartoffelkloesse if you’re German and gnocchi if you’re Italian. Simple enough, serve with sauce of your choice, or just eat with some Earth Balance.

Serves 16
5# Russet potatoes, whole, unpeeled
5 tsp salt
1 3/4 cup AP flour
1/2 cup cornstarch

Boil scrubbed whole, unpeeled potatoes in salted water until they are tender, about 45 minutes. Cool at least until they are comfortable to handle.

Get a big pot of water going. Slide the skins off of the potatoes and put the peeled potatoes in your stand mixer bowl (or just a big bowl if you don’t have a stand mixer). Add the remaining ingredients and knead into a soft, uniform dough (I use the dough hook attachment on speed 2). Cut into pieces or roll into balls of uniform size, up to 1/4 cup. Drop dough balls into boiling water in batches, enough so they don’t overlap each other. When they float to the top, remove with a slotted spoon. Repeat until done.

Bratwurst for Dinnershare

21 Oct

Makes 18 sausages using 1/2 cup of the original dough
Based on Cassie J’s recipe & influences:

These came out too chewy. I should’ve just stuck with Cassie J’s recipe. I think it was the mushroom-tofu combo that made them chewy. Or, I could’ve stuck with fail-safe Spicy Italian sausages, even though those aren’t exactly German.

1 16 oz package Banyan Soft Tofu, drained (in the produce section of HEB)
1 1-oz pkg dried ‘Shirakiku’ Shitake mushrooms (‘ethnic’ section of HEB)
4 tsp Better than Bullion No-Chicken Base (Wheatsville, Whole Foods or CM)
1 qt plain soy milk
5 cups vital wheat gluten
1/2 cup nutritional yeast
1/4 cup Old Bay seasoning (this was in the fresh seafood section, gross!)
2 Tbsp Goya Adobo (red top) seasoning
Tinfoil sheets for sausaging
Large pot with a steamer rack and lid

In the food processor, puree the tofu, mushrooms, BtB and some of the soymilk until well processed. You don’t want to add all of the soymilk because it will get messy, just enough to get things moving. Empty the mixture into a bowl and whisk in the rest of the soymilk.

In another large bowl, mix the wheat gluten, yeast and spices. Add the liquid ingredients. Get the pot of steam water going. Using a half cup scoop, put a scoop of mixture on a tinfoil sheet. Roll it up like a tootsie roll. Continue until they are all done, at to the steamer pot and steam for about 1 hour.


18 Oct

a good, plain hummus.

1 14 oz can garbanzo beans, drained and rinsed
1/4 cup lemon juice
2 Tbsp tahini
2 Tbsp olive oil
2 cloves garlic
1/2-1 tsp salt

Put everything into a food processor and process til creamy.

Onion Gravy, Onion Soup

17 Oct

I made this recipe for gravy and it was delicious. So delicious, in fact, that I changed it up just slightly and turned it into soup.

Serves 4

2 large onions, sliced
2 cloves of garlic, minced
3 Tbsp of olive oil
3 Tbsp Earth Balance
2 Tbsp flour
4 cups water
4 tsp Better than Bullion No Chicken Base (or stock/bullion/etc of your choice in appropriate amount)
1 level Tbsp Marmite
1 1/2 Tbsp soy sauce

Heat the olive oil and EB in a frying pan over a low heat and add the onion. After five minutes add the garlic and saute until onions are transparent, about 10 minutes more. Add the flour and stir in well so that there is no lumps. Cook a bit longer, a minute or two. Add the water one cup at a time, stirring thoroughly so that there are no flour lumps. Then stir in the remaining ingredients. Bring the mixture to the boil and then simmer for about 30 minutes, stirring occasionally.

Oats & Beans & Barley Loaf

13 Oct

Do you or I or anyone know how oats and beans and barley loaf?

Since I am making this for Samhain, aka Irish Halloween, I tried to pay attention to what I knew about ‘traditional’ Irish foods – oats, barley, simple spices, and (apparently) hazelnuts.

This is a very easy recipe but takes about 2 hours. It’s much easier to cook the lentils/barley in the rice cooker ahead of time, because mixing everything together is easy when they’re cool to the touch.

It came out a little bit dry – but a really good texture and very firm. I would double the glaze and mix half of it into the loaf if I re-made it.

1 cup green/brown lentils
1/2 cup hulled barley
3 cups water
1 Tbsp oil
1/2 onion, diced small
2-3 cloves garlic, minced
1/2 cup chickpea flour
1/2 cup water
1/4 cup rolled oats
1/4 cup parsley, minced
3 Tbsp hazelnuts, chopped (or walnuts)
1 tsp Goya Adobo
1 1/2 tsp poultry seasonings (or 1/2 tsp each sage, marjoram & rosemary)

For optional glaze, mix together:
1/4 cup ketchup
1 Tbsp brown sugar
1 Tbsp apple cider vinegar

Cook lentils, barley and water in a rice cooker. Alternatively, bring to boil, simmer for 45 min-1 hour, until done.

Preheat oven to 350. In a soup pot or dutch oven, saute onion and garlic in olive oil until soft.

In a small bowl or measuring cup, whisk together chickpea flour and water. Add lentil-barley mixture and remaining ingredients to onion mixture, then stir in chickpea mixture. Press into a greased loaf pan, spread on glaze if using, and bake for 45 minutes. Let sit at least 10 minutes before slicing.

savory pumpkin chowder

7 Oct

x2 for dinnershare – made exactly enough to fill 4 round containers
Really yummy and a big hit.

2 Tbsp olive oil
1 onion, diced
3 ribs celery, sliced
5 cloves garlic, minced
3 sm/med russet potatoes, diced
~4 cups veggie broth
2 Tbsp – 1/4 cup sherry or other wine
2 cans beans (pinto? black? any…), drained, or equivelant cooked
1 14 oz can hominy, drained
1 14 oz can pumpkin
1 14 oz can crushed toms
black pepper, chili powder, oregano to taste
salt to taste (depending on brand of veggie broth, you may not need it)
(roasted poblano peppers or canned diced grn chiles)

Sautee olive oil, onion, celery, garlic until soft. Add veggie broth (I used Better than Bullion No Chicken base) to cover. Add diced potatoes, cooked beans and hominy. I used 1/2# cooked Anasazi beans but most any bean would be good, pinto beans are most similar. Add veggie broth just to cover. I usually add some wine to my soups, this time all I had around was a splash of sherry so that’s what I used. Simmer until potatoes are fork-tender. Meanwhile, mix pumpkin with can of crushed tomatoes. Stir into broth, heat through, and adjust seasonings as necessary (I added just a sprinkle of black pepper, oregano and chili powder).

I roasted some poblano peppers to add to the soup, kept them separate for kids’ sake. You could also by canned diced green chiles to add, or forego altogether.