Recipes

Simplified Vegan Butter Recipe

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The first time I looked over the recipe for vegan butter at www.veganbaking.net, I was completely intimidated. I set out on the daunting task of reading through the many paragraphs of instructions before realizing that something very simple had been made to look hard.

Now I don’t blame the recipe developer. If I was clever enough to come up with such a superb recipe, I’d want people to know the thought and the skill that went into making it, but all I wanted was a good substitute for butter for baking without resorting to the popular commercial brand made with palm oil.

I realized after my first scary time making this butter that it would be fast, simple, and far, far, far less messy, if I tripled the recipe.

I bake a great deal for vegan outreach and as a means of fundraising so I use each batch of butter up quickly, but even if you bake once a year, this will work for you. This butter freezes beautifully.

Here is my demystification of Mattie’s superb recipe:

Decide what mold you will use for your butter. I use a Tovolo extra large mold since it measures out to six 1/2 cup cubes. This makes it so easy to measure for recipes. I have also used star and heart shaped molds and emptied vegan cream cheese containers.

Ingredients.

3/4 cup plus 2 tablespoons soy milk
1 tablespoon apple cider vinegar
1 rounded teaspoon salt

1 jar 14 FL. oz. jar refined coconut oil (it is fine to use unrefined though it will have a very coconutty taste)
3 tablespoons canola oil
1 tablespoon liquid soy or sunflower lecithin
3/4 teaspoon xanthan gum

Directions:

Curdle the milk by adding the vinegar and salt, and set aside for about 10 minutes.

Warm the jar of coconut oil in the microwave for about 40 seconds. Please make sure to remove the metal lid first! When it is softened enough to be easily removed from the jar, add it along with the canola oil to a food processor. Process until smooth.

Add the curdled soy milk, the lecithin, and the xanthan gum to the processor, and process for two minutes, scraping down the sides half way through.

When the butter is smooth, pour into your mold, and freeze for a couple of hours. Pop the butter out of the mold, and store in freezer proof bags or closed containers.

Your butter will last for about a week in the refrigerator. It will last for a year in the freezer.

– Linda Nelson

The Grass Is Always Greener at TCA Cookies

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Since my vegan, organic sugar isn’t really white (no bone char filtering for me!), I decided to make these Black and White Cookies into The Grass is Always Greener at TCA Cookies.

Here is the easy recipe:

For the cookies
1 1/4 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 canola oil
1/3 cup soy milk
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract

For the icing
2 cups powdered sugar
3 tablespoons water
1 tablespoon cocoa powder
1 teaspoon lemon juice

To make the cookies:
Preheat the oven to 350 degrees. Line a large baking sheet with unbleached parchment paper or a silpat.

In a large bowl, whisk all of the dry ingredients for the cookies. In a different bowl, whisk together the wet ingredients, and pour this wet mixture into the dry mixture. Whisk until almost smooth.

This is a thick batter that I like to scoop up with an ice cream scoop to make uniform cookies. Oil the scoop first so that the batter falls out nicely, or use a 1/4 cup scoop. These cookies are large! Drop the scoops of batter on the cookie sheet with 3 inch distance between the scoops. Flatten the cookies slightly. Bake for 16 to 18 minutes, and let cool on the pan.

To make the icing:
In a medium bowl, whisk together powdered sugar and 2 tablespoons of water until smooth. Transfer half of the icing to another bowl, and add the cocoa powder plus the remaining tablespoon of water a bit at a time. Add the lemon juice to the remaining icing along with food coloring of your choice. I use India Tree. If the icing is too thick add small amounts of water. If the icing is too thin, add small amounts of powdered sugar to achieve the right consistency.

This recipe was adapted from Chloe’s Vegan Desserts.

– Linda Nelson

Coconut-Encrusted Tofu Cutlets

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It is hard to believe, but there was a time in my life when I had no idea what to do with tofu! Now we enjoy this versatile food all of the time.

If you’re where I used to be, I’d highly recommend this quick, easy, and delicious recipe. You’ll find yourself making it again and again. 

– Linda

Coconut-Encrusted Tofu Cutlets 

Ingredients:
14 to 16 ounces regular tofu, drained. Don’t use silken tofu, and do use extra-firm or even super firm.
2/3 unsweetened dried coconut — shredded is best.
1/3 cup oat bran, or wheat germ, or, or ground macadamia nuts (my last variation)
1/4 teaspoon turmeric
1/8 teaspoon cayenne
1/3 cup tamari or soy sauce

Directions:
Preheat the oven to 400 F. Line a baking sheet with a silicone baking sheet or unbleached parchment paper.

Cut the tofu into 12 or 24 pieces, depending on how many pieces you want for each person.

Whisk together the coconut, wheat germ or other ingredient choice, turmeric, and cayenne. Pour the soy sauce or tamari into a bowl. Dip each cutlet into the soy sauce, and immediately dip it into the coconut mixture. Coat the tofu pieces well. Put the tofu cutlets on the prepared baking sheet.

Tent a piece of foil over the cutlets, being careful to keep the foil from lying on the top of the pieces. I place a metal tea strainer in the middle of the sheet as a foil tent pole. Bake for 35 minute. To have golden, crunchy cutlets, remove the foil, and bake until the cutlets are golden and crunchy. This will vary with taste and ovens, but I baked them for an additional 15 minutes.

Adapted from Jazzy Vegetarian Classics by Laura Theodore. Hmm…everything in the book is vegan, so why not say so?

I made a dip with 1 can Great Northern beans, 4 tablespoons macadamia nut butter, 4 tablespoons of my homemade grainy, white wine mustard, 4 tablespoons nutritional yeast, 4 tablespoons soy sauce, and 2 tablespoons maple syrup, and about 1/4 cup water. Blend until smooth.

I’ll admit that my fellow Triangle Chance for All board member, Rosemary, and I ate an entire batch while discussing our plans for future rescues. Vegan food is the only possibility when saving lives is the goal!

Raspberry Chocolate Chip Scones

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Scones

When we launched our erstwhile vegan baking business in Virginia, we were surprised at how quickly our scones sold out and gained popularity. It was fun to play with flavor combos and ideas–like a gluten-free pumpkin scone, or one featuring local lavender–but also quite a challenge to meet the demand (have you ever tried making six dozen scones in a go???).

One of our last flavors, made for the second of our Vegan Night Out events, was a big hit: Raspberry Chocolate Chip. It was an even bigger success at two of the potlucks put on by the Triangle Vegan Pledge.

We encourage you to use organic, fair-trade chocolate and sugar. For the sugar, organic is especially important to ensure that it is vegan (since conventional sugar is typically processed with bone char). Also watch out for palm oil in your vegan chocolate chips; we like to use Equal Exchange’s bittersweet chocolate chips.

– Rosemary & Justin

Raspberry Chocolate Chip Scones
– Makes 8 scones.
Ingredients:
1 cup soy milk
2 teaspoons apple cider vinegar
3 cups flour
2 tablespoons baking powder
½ teaspoon salt
½ cup vegan sugar, plus extra for sprinkling
1 cup frozen raspberries
¾ cup vegan chocolate chips
½ cup coconut oil
2 tablespoons canola oil
1 teaspoon pure vanilla extract

Directions:
Preheat the oven to 375 F. Lightly grease a scone pan, or a baking sheet for drop scones. Measure out the milk in a large measuring cup and add the vinegar to it. Set aside to curdle.

Combine the flour, baking powder, salt, sugar, raspberries, and chocolate chips; if the raspberries are large, it helps to crush them up some with your mixing spoon. Add the coconut oil in small clumps, then use your fingers or a pastry cutter to cut it into the flour until the dough texture becomes pebble-like.

Create a well in the center and add the milk mixture, oil, and vanilla. Mix with a wooden spoon until about half of the flour is incorporated. Mix again until all the ingredients are just moistened, taking care not to overmix. A couple of dry-looking spots are fine.

Grease a ¼-cup measuring cup and use the cup to scoop the scones into the scone pan or onto the baking sheet. Dust the tops of the scones with more sugar, then bake for 18-22 minutes, until the tops are lightly browned and firm. Transfer to a cooling rack and allow to cool.

Cashew “Cheese” Macaroni

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Vegan Cashew Cheese Macaroni

Rescuing farmed animals only to eat other individuals or take what belongs to them doesn’t make any sense. That is why it is so great to know that any food made using animal products can be made vegan.

Here is a recipe for Cashew “Cheese” Macaroni that I have served to many non-vegans to rave reviews. Try it. I’ll bet you’ll like it!

– Linda Nelson

Cashew “Cheese” Macaroni

Ingredients
12 oz. macaroni noodles, cooked
3/4 cup raw cashews
1 + 3/4 cups almond or soy milk
1/4 cup canola oil
1 + 1/2 tbsp cornstarch
1/4 cup nutritional yeast
2 tbsp light (yellow or white) miso paste
1 tbsp lemon juice
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt

Instructions
Place cashews in the food processor and finely grind (just don’t let the cashews turn to a cashew butter). Keep in the container for later.

In a heavy saucepan, combine milk, oil and cornstarch. Whisk to mix all of the ingredients. Bring to a simmer over high heat. Decrease heat to low, cover and simmer, stirring occasionally for 10 minutes.

Pulse the ground cashews, nutritional yeast, onion powder, garlic powder and salt until well combined.

When the milk and oil mixture is heated, add the miso and lemon juice, and slowly add to the food processor ingredients as the motor is running. I always add a big dollop of my homemade grainy mustard at this point, but it is a matter of taste. Mix until you have a creamy sauce.

Add the cashew cheese to the macaroni noodles.

Optional: For a baked version, preheat oven to 325 and place macaroni mixture in a 8″ or 9″ square baking dish. Cover and bake 20 minutes. Uncover and sprinkle with ½ cup herbed bread crumbs. Continue baking, uncovered, for 15-25 minutes until topping is golden brown.