Sunday, January 27, 2008
I made delightful donuts this morning using the cruller/raised donut recipe I posted a while back, but instead of glazing them or shaking them with powdered sugar/cinnamon and sugar, I decided to be really decadent and go the frosting/sprinkles route. This was a grand choice. I can never get over how good these are! Plus I only used half of the dough for donuts and used the other half just as a sweet dough and made a loaf of bread. Two baked goods for the effort of one!
Tuesday, January 8, 2008
An awesome gal I met gave me this recipe a couple years ago. I love casseroles because you basically just dump a bunch of ingredients in the casserole pan and then an hour or so later the oven has magically made it into dinner.
1 cup uncooked white rice
2 cups soy milk
1/2 cup nutritional yeast
2 cups bite-sized broccoli florets
2 tablespoons vinegar (umeboshi, white, apple cider, or red as a last resort)
2 tablespoons olive oil
2 teaspoons crushed garlic
1/4 teaspoon turmeric or saffron
Place all ingredients in a 4-quart casserole dish and mix until combined. Cover and bake at 375 degrees F for 50-60 minutes.
This recipe is a great side dish or main course. I'll sometimes even sneak some out of the fridge in the morning and eat it cold--its that good!
Saturday, January 5, 2008
Alright, so I meant to be good about posting through the holidays, but the month of December was a wash. No matter, these French Breakfast Puffs should make up for it. I wish I could have a warm plate of these every morning before leaving for work...they're a sweet way to start the day! These are even easier than a traditional recipe thanks to the Bisquick.
2 cups Bisquick
1/4 cup sugar
1/4 teaspoon nutmeg
2 tablespoons vegan margarine
1/2 cup soy milk
Egg replacer for 1 egg (1.5 teaspoons egg replacer + 2 tablespoons water)
1/2 cup melted margarine
2/3 cup sugar
1 teaspoon cinnamon
Preheat the oven to 400 degrees F. Grease 24 mini muffin cups. Mix the Bisquick, 1/4 cup sugar, 2 tablespoons margarine, soy milk and egg replacer, and beat vigorously. Fill the muffin cups 2/3 full then bake for 10 minutes. Immediately roll them in the melted margarine and then the cinnamon/sugar mixture. Serve warm for maximum delight. They're nice with a bit of vanilla Tofutti at dessert time too!