July 19, 2007
Sauerkraut Haystacks
This show is sponsored by Great Lakes Sauerkraut, the world's largest producer of sauerkraut, producing more than 120,000 tons of barrel cured kraut a year.
Look for Great Lakes Kraut selling under the Krrrrisp Kraut, Silver Floss,Bush's Best or Cortland Valley brand names at your local grocery store. Sauerkraut can be found in the canned section or refrigerated meat section.
Log on to sauerkrautnews for more information, fun facts and tasty recipes.
Sauerkraut is full of vitamins A, B-thiamin, riboflavin and niacin-C, phosphorous, calcium, iron, potassium and fiber, so it's great for you! Sauerkraut is also a cruciferous vegetable that contains cancer fighting phytochemicals, and studies have shown an increase in consumption of sauerkraut decreases a person chances of developing certain types of cancers such as breast, colon, lung or liver. So, there are also health benefits to sauerkraut consumption.
Check out their sauerkraut and fun recipes.
This recipe is fun, easy and will be the center of attention at your next gathering. Using Chocolate and sauerkraut together is fun and surprisingly delicious! I named this “sauerkraut haystacks” because they kind of look like little haystacks! You can throw some raisins in here for another flavor or garnish with a dusting of cinnamon or powdered sugar for an extra treat!
Sauerkraut Haystacks
1/2 cup Krrrrispkraut Sauerkraut, drained
10 ounce bag Tropical Source non-dairy chocolate chips
1/8 teaspoon cinnamon
1/4 cup chow mein noodles
½ cup almonds, toasted
In a double boiler melt chocolate chips. Add cinnamon and mix to combine. Add drained sauerkraut, chow mein noodles and toasted almonds and mix well to coat everything with chocolate. Line a sheet pan with parchment or wax paper and drop teaspoonfuls of haystacks onto it. Put into the refrigerator until cool and harden, about 15 or 20 minutes. Makes about 18-24 haystacks, depending on how big your “teaspoonfuls” are.
Posted by pmadsen at 04:46 PM
October 06, 2006
Baked Apples
Fall is my favorite season to bake. Just as the leaves are falling off the trees and the air has a crisp feeling to it I always feel like making an apple pie. If you can go and pick the apples yourself the pie tastes even better! Here is a list of apples to help you along the way!
Varieties
Softer apples are best for applesauce, while firmer apples are best for baking and making pies. You can increase the sweetness or acidity of the product by adding sugar or a few drops of lemon juice to the recipe.
Best for eating out of hand: Gala, Fuji, Mutsu, Jonathan, Cameo, Golden Delicious, Cortland, Empire, Red Delicious, McIntosh, Braeburn, Winesap, Pink Lady, Sundowner
Best for pies: Northern Spy, Golden Delicious, Rhode Island Greening, Pippin, Granny Smith, Pink Lady, Gravenstein
Best for applesauce: Pippin, Rhode Island Greening, McIntosh, Elstar, Cortland, Fuji, Gala, Gravenstein
Best for baking: Rome, Jonagold, Granny Smith, Pippin, Gala, Braeburn, Northern Spy, Gravenstein, Rhode Island Greening, York Imperial, Cortland, Winesap
Best for making salads: Cortland, Golden Delicious, Empire, Gala, Red Delicious, Fuji, Winesap, Criterion, Pink Lady
Serves 4
4 Gala Apples
¼ teaspoon nutmeg
½ teaspoon cinnamon
2 Tablespoons turbinado sugar
¼ Cup raisins
2 Tablespoons toasted walnuts
½ Cup apple juice
Preheat oven to 375 degrees F. Wash apples and core them leaving the bottom still attached. Add ¼ cup apple juice to the bottom of a lipped baking pan. In a small bowl mix together nutmeg, cinnamon, sugar, raisins, walnuts and remaining ¼ cup apple juice. Fill middle of each apple with mixture and place in baking pan. Cover with foil and bake for 25- 30 minutes, until apples are soft. When serving apples, spoon baking juices over them.
Posted by podsumer at 07:35 AM
July 31, 2006
Chocolate Marshmallow Cups
Today I found the very first cookbook that I ever owned! Talk about a day of reminiscing!! I remember the day back in 1983 when I was at the book fair in elementary school buying this!!! I used to LOVE making this recipe with my mom! It just happens that I found the cookbook the SAME WEEK that I found my new favorite vegan treat- Vegan Marshmallows! I saw this as a sign to make these and share the recipe. I'm on chocolate overload at the moment as I ate more of these delicious cups than I should have!
Play the Show
I decided to make large and small sizes and they both came out great! The larger ones I ended up putting in the freezer. They are both delicious and I highly recommend making this recipe! TRUST ME- you will be glad that you did!!
Chocolate Marshmallow Cups
1 package of vegan marshmallows (I used the sweet and sara brand!)
1 (10 ounce) package chocolate chips (I used the Tropical Source brand)
1 Cup natural crunchy peanut butter
1/2 cup earth balance
Procedure:
In a muffin pan place paper liners. Cut each marshmallow into six small pieces and place 3-4 pieces in each liner.
In a medium nonstick saucepan over low heat place chocolate chips, peanut butter and earth balance. Stir until everything is melted and well combined. Remove saucepan from heat and spoon chocolate mixture over marshmallows, about 2 tablespoons per liner.
Place tin in refrigerator until chocolate hardens. You can also freeze these.
ENJOY!
Posted by podsumer at 08:12 PM
July 17, 2006
Chocolate Marshmallow Cups
Today I found the very first cookbook that I ever owned! Talk about a day of reminiscing!! I remember the day back in 1983 when I was at the book fair in elementary school buying this!!! I used to LOVE making this recipe with my mom! It just happens that I found the cookbook the SAME WEEK that I found my new favorite vegan treat- Vegan Marshmallows! I saw this as a sign to make these and share the recipe. I'm on chocolate overload at the moment as I ate more of these delicious cups than I should have!
Play the Show
I decided to make large and small sizes and they both came out great! The larger ones I ended up putting in the freezer. They are both delicious and I highly recommend making this recipe! TRUST ME- you will be glad that you did!!
Chocolate Marshmallow Cups
1 package of vegan marshmallows (I used the sweet and sara brand!)
1 (10 ounce) package chocolate chips (I used the Tropical Source brand)
1 Cup natural crunchy peanut butter
1/2 cup earth balance
Procedure:
In a muffin pan place paper liners. Cut each marshmallow into six small pieces and place 3-4 pieces in each liner.
In a medium nonstick saucepan over low heat place chocolate chips, peanut butter and earth balance. Stir until everything is melted and well combined. Remove saucepan from heat and spoon chocolate mixture over marshmallows, about 2 tablespoons per liner.
Place tin in refrigerator until chocolate hardens. You can also freeze these.
ENJOY!
Posted by podsumer at 07:28 PM
May 13, 2006
Banana Bread - A new vegan version of an old family recipe
When Michelle Gunnett of Houston wrote me awhile back we talked about how this Banana Bread recipe had been in her family for years. She made it, her mom made it and her mom's mom made it!! She said that she loved it but wanted to veganize it. I tried a few things changing the recipe a little bit but sticking to the basics! There is one thing to remember when making banana bread... make sure your bananas are spotty!!! :-)
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1 cup turbinado sugar
1/2 cup earth balance "butter" spread
2 ripe bananas, mashed
1/2 cup Silk vanilla soymilk
1 teaspoon vanilla extract
3 teaspoons Ener-G Egg Replacer mixed with 4 Tablespoons warm water
1 cup whole wheat pastry flour
1 cup unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees. Grease a loaf pan with non-stick spray and set aside. \
In a large bowl cream together sugar and earth balance. Add bananas and mix again, just enough to incorporate them together. Add soymilk, vanilla extract and Ener-G egg replacer mixture and blend together.
In a separate bowl add flours, baking powder, baking soda, and salt.
Add dry ingredients to wet and continue to mix together remembering to scrape down the sides. When the ingredients are all incorporated fill the greased loaf pan and place in oven for 1 hour to 1 hour and 15 minutes. The banana bread will get dark on top but will stay moist inside!
Let cool for 30 minutes and cut and serve!
BEWARE: This recipe is so good you may not want to share!!
Thanks again Michelle!!!
Posted by podsumer at 08:41 PM | Comments (1)
March 03, 2006
Blueberry Coffee Cake
There is a great cookbook that recently came out that you must get! It's called Vegan with a Vengeance by Isa Chandra Moskowitz. I read the book cover to cover and decided to ask her if I could bake one of her recipes here on the Vegan Cooking Show. She gladly said yes! This Blueberry Coffee Cake is delicious and my digital camera does it no justice! I sat and enjoyed my piece this afternoon with some tea! I highly recommend that you make this recipe and then get your butt to the store and pick up a copy of the book! Trust me you will love the cake and the book as well!
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For the Topping:
1/4 cup all-purpose flour
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon canola oil
1 cup chopped walnuts
For the Cake:
4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 cup canola oil
1 (6-ounce) container vanilla soy yogurt
1 cup maple syrup
1 1/2 cups plain soy milk
1 teaspoon vanilla extract
2 cups fresh blueberries
Preheat oven to 350 degrees F. Lightly grease or spray a 9x13 inch baking pan with nonstick cooking spray.
Make the topping:
Sift together the flour, brown sugar, and cinnamon. Drizzle in the oil a little at a time and mix with your fingertips until crumbs form. Add the walnuts and mix.
Make the cake:
Sift together the dry ingredients into a large bowl. In a separate bowl, vigorously whisk together the wet ingredients until well combined. Add the wet ingredients to the dry ingredients and mix well. Fold in the blueberries. Spread the batter in the prepared pan and sprinkle the topping over it. Bake for 45 minutes, or until a toothpick or knife comes out clean. Tastes great still warm.
Posted by podsumer at 08:15 PM | Comments (2)
February 15, 2006
Chocolate Hazelnut Phyllo Tartlets
This recipe is SINFUL! Unfortunately it's not my own creation, but I'm willing to give credit where credit is due! I got this recipe from the school that I attended, The Natural Gourmet Institute for Food and Health and the recipe is by Fran Costigan. (I changed a few things in the recipe to my liking, but she still deserves the credit! MMM!)
Happy Valentines Day!
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Chocolate Hazelnut Phyllo Tartlets
Yields approx. 2 1/2 cups cream
Ingredients
1/2 cup granulated sugar (I used maple sugar this time)
1/2 cup cocoa
1/4 teaspoon sea salt
1 1/2 cups rice milk (or you can use water)
4 ounces of dairy free dark chocolate (I used tropical source chips)
3 tablespoons arrowroot dissolved in 3 tablespoons water
2 teaspoon pure vanilla
1 cup toasted skinned hazelnuts, cooled and ground in a food processor. (more for garnish if desired)
Procedure
Over medium heat, mix the sweetener, cocoa and salt in a saucepan. Stir in rice milk and mix with a wire whisk. Cook stirring frequently to a low boil. Adjust heat and simmer for about 3 minutes. Add the chocolate and whisk together. Mixture should be melted and smooth.
Raise the heat to medium high and when the chocolate is almost boiling whisk in the dissolved arrowroot, stirring rapidly. Cook until a full boil is reached and then immediately remove pot from heat. Add the vanilla extract.
Stir ground hazelnuts into the cream and let cool for 10 minutes. Place a piece of plastic wrap over the surface to prevent a "skin" from forming on top of the cream. Refrigerate the cream for an hour, or up to 2 days.
Assemble the cream into the tartlet shells (recipe to follow) and garnish with extra ground hazelnuts.
Phyllo Tart Shells
Ingredients
1/2 pound phyllo, defrosted if frozen, at room temperature
1/2 cup canola oil
1 teaspoon cinnamon
1/3 cup granulated sweetener (I used organic brown sugar)
2 damp kitchen towels
Procedure
Preheat oven to 375 degrees.
Oil the tartlet cups or muffin pan that you are working with by taking canola oil and putting it on a paper towel and lightly covering the entire surface of the baking tin. This will ensure that your phyllo comes out clean after baking.
Unwrap the phyllo dough and unroll it onto a lightly dampened towel. Phyllo dries out really quickly so you need to work fast! Cover the top with the other damp kitchen towel.
Gently pick up one piece of phyllo dough and spray it with a canola spray or you can use a pastry brush and brush on until the entire piece has oil on it. Sprinkle with cinnamon and sugar. Repeat until 6 layers of phyllo have been oiled up!
Cut the phyllo into 6 squares and put each square in the tin that you are baking with and shape it into the "nest" for the cream to go later.
After assembling all the phyllo dough into the tins, bake for 10-12 minutes or until golden brown. Cool and remove from tins and repeat until phyllo tarts are all made.
You can store these in a sealed tupperware container until the cream is ready to be put into them.
Enjoy and Happy Valentines Day!
Posted by podsumer at 08:32 AM
October 06, 2005
Apple Crumb
Apple Crumb
3 Macintosh Apples, peeled, cored and sliced
2 Granny Smith Apples, peeleed, cored and sliced
1 1/2 Teaspoons Cinnamon
4 Tablespoons Unbleached White Flour
3 Tablespoons Organic Brown Sugar
Pinch of Salt
One piece of Whole Nutmeg
For the Crumb topping:
One Vegan Crust, Crumbled
1/2 teaspoon cinnamon
2 Tablespoons Organic Brown Sugar
DIRECTIONS:
Preheat Oven to 400 degrees
Take crusts out of package and set aside.
Peel, core and slice apples and place in bowl. Add cinnamon, flour, sugar and salt. Take Nutmeg and grate about half into mixture. Mix well. Place apple mixture in bottom of pie crust.
Take top pie crust and crumble into a bowl. Add cinnamon and brown sugar and crumble with fingers together. Place crumble mixture on top of apples. Place in oven for 15 minutes. DECREASE oven temperature to 350 degrees and bake for another 40 minutes. Serve warm.
Apple Peeler
Our Ingredients
The Finished Product
The Finished Product
Posted by podsumer at 09:24 PM
July 07, 2005
Oatmeal Raisin Bars
These oatmeal raisin bars are delicious sweet and simple
Our ingredients.
Just before we put them in the oven.
You should get 10 - 12 bars out of this batch.
Enjoy!
Posted by podsumer at 07:46 PM
June 26, 2005
Chocolate Pudding
Todays show is a delicious chocolate pudding, that if you follow the directions carefully, will be sure to be a big hit with your friends and family.
As always, we start with our ingredients.
Bring the ingredients to a soft boil. Constant stirring is the key to success.
After the pudding has set up and chilled for 20 minutes you are ready for the final step.
The finished texture will be silky and smooth. Enjoy!
Posted by podsumer at 11:29 AM
May 25, 2005
Sweet Chocolate
Today's show is a delicious Vegan Chocolate Sauce with an Orange twist and fresh fruit
Our ingredients
The thing about chocolate sauce is that it can get away from you real fast so keep a careful eye on it
Cutting up a pineapple is not as hard as it sounds.
The perfect end to a perfect meal. Enjoy!
Posted by podsumer at 08:08 PM
May 04, 2005
Happy Cinco De Mayo
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Once again thanks to all of you who are listening. I appreciate the comments and the email feedback. Keep them coming. Today is the final show in our great Cinco De Mayo meal. In this show we make a lovely pineapple desert, a nice margarita, and an alcohol free Tequila Sunrise. Enjoy!!! |
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Preparations are under way. The desert cups where made using filo dough. |
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The pineapple is coated with organic sugar on one side and fried on medium heat. |
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The pineapple is cooked in an orange juice based syrup. |
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The juice is brought to a boil and then reduced on medium heat. The reduction process will thicken the syrup and concentrate the flavors. It is done when the syrup drizzles off a spoon, with the same consistency of maple syrup. |
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Our final presentation. Feliz Cinco De Mayo! |
Posted by podsumer at 08:00 PM
