To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Click the image below to watch the video.
Vegan Orange Olive Oil Cake
INGREDIENTS
1 1/4 cups good quality olive oil
3 vegan eggs
1 1/3 cups vegan milk
2 TBS orange zest
1/4 cup fresh orange juice
1 3/4 cups sugar
2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
pinch salt
1/4 cup Grand Marnier (optional)
DIRECTIONS
Heat the oven to 325 degrees & put the top shelf in the middle of the oven.
Combine all the ingredients & pour into a greased 9″ spring form pan.
Bake for 55-70 minutes or until it is golden on top & a toothpick comes out clean (maybe a few crumbs but not wet).
Allow to cool.
Sprinkle with powdered sugar & maybe more orange zest.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
Put the bowl of your ice cream maker in the freezer – at least overnight – or longer. If you have room – it should just live there when it is empty so you can be more spontaneous about making ice cream.
Heat the strawberries with the sugar, cornstarch & lemon juice until dry ingredients dissolve. Bring to a boil to thicken a bit then set aside to cool completely.
Mix in the coconut cream, vanilla & salt & make ice cream according to your machine’s directions.
Add the chocolate chips in the last 5-10 minutes.
Eat immediately or put in a loaf pan, cover with wax paper & then foil & keep in the freezer.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Click the image below to watch the video.
Vegan Mushroom Pate
INGREDIENTS
3 TBS vegan butter
1 small onion or several shallots – diced
1 lb or more of mushrooms – sliced
4 garlic cloves – minced
5 oz vegan cream cheese
1 TBS chopped rosemary (or thyme or fried sage)
S&P to taste
DIRECTIONS
Melt the butter in a large saute pan. Cook the onion over med-low heat until soft. Add the mushrooms & herbs & saute until most of the moisture is out of the mushrooms. Add the garlic & salt & pepper. Saute a minute & then transfer to a food processor. Add the cream cheese and S&P & puree.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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I had this sort of Artisan bread when I had the pleasure of being a guest at the Arkansas home of my friends Ed & Andrea. Andrea has a cool food blog of her own called On Life & Beans. HERE is her recipe for a large quantity of this sort of dough. It is a simple, hearty, rustic bread that works well for everything. Hers was delicious!
I started smaller than her recipe. The secret to this bread is 1) making the dough & letting it rest for AT LEAST 2 hours but up to 12-18 hours and 2) putting a pan of water in your oven when you bake the bread – which results in a crazy awesome & crusty exterior.
There are few recipes more simple than this one. You can make as much dough as you like & it will keep, raw, in your fridge for up to TWO WEEKS for you to rip hunks off of at will & bake yourself some fresh bread any day. It’s kind of a miracle. I cannot recommend strongly enough that you try this at least once.
Click the image below to watch the video.
Crazy Super Easy & Quick Artisan Bread
INGREDIENTS
6 1/2 cups flour
1 1/2 TBS salt
1 1/2 TBS yeast (or 1 1/2 packets of yeast)
3 cups warm water
DIRECTIONS
Whisk the yeast into the warm water in a very large bowl.
Add the salt & let it dissolve. Add the flour & blend with a wooden spoon until all the flour is incorporated & you have a very sticky dough. Cover with plastic wrap sprayed with cooking oil & let it sit for 2-5 hours in a warm spot in your kitchen.
At this point, you can bake immediately or you can put the bowl of raw dough in the fridge. It will keep for up to two weeks!!! I let mine chill overnight but this is not necessary. You can bake it after the two hour rising & get on with the show. Here is how it looked after a night in the fridge:
To bake, pre-heat the over to 450 and be sure to let it get to 450 before you put your bread in there. I used a pizza stone that I never use for pizza – but only because the thing lives in my oven anyway – so why not put it to SOME use? You could use a cookie sheet or a cast iron pan or cast iron Dutch oven. Place a pan (or pie tin or something) on the bottom of your oven with a cup of water in it. This is critical as it will steam your bread into – counter-intuitively – a very crusty exterior. If you hate crusty bread (weirdo!) – skip the pan of water.
I tore off a hunk of dough (about 1/2 the entire quantity I made) & rolled & stretched it a bit until I formed a loaf that was sorta smooth & round on the top. I slashed the dough a few times with a serrated knife & then placed the dough on parchment paper & then put this on the pizza stone on the middle rack.
I baked mine bread for 20 minutes. Time will depend on the size of the loaf you make. It should look nice & golden – even browned – on the outside. Be sure to let it get golden or your risk a wet & doughy center in your loaf.
Remove from the oven & let cool or devour immediately.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Click the image below to watch the video.
Vegan Blueberry Apple Pie with Rosemary
INGREDIENTS
4 cups blueberries (fresh or frozen)
2 apples – sliced very thinly
1 lemon
1 cup sugar
1-2 tsp of fresh rosemary chopped VERY finely (use less for a more subtle flavor)
1 tsp vanilla extract
3 TBS cornstarch
1 package of two pie crusts or the recipe below.
DIRECTIONS
Heat the oven to 375 degrees with a cooking sheet in there on the middle rack.
Core & slice the apples – slice them very thinly – and squeeze the juice of half a lemon on them.
In a sauce pan over medium heat – combine the berries, apple slices, juice from the other half of the lemon, sugar, rosemary, vanilla & cornstarch. Warm until sugar dissolves & cornstarch is incorporated. Allow to cool while you prepare the crust.
Divide the dough in two and roll out each half until they are both large enough to line your pie dish. Layer on crust in the dish & fill with the fruit mix.
Cut the other crust into 1/2- 3/4 inch strips, twist them & coil the strips on top if the pie – starting from the center & working outward until the top is covered. Put any extra dough in the spots where fruit shows. (Watch the video if this seems confusing.)
Cover with foil. Place on the hot cooking sheet & bake at 375 for 20 minutes. Remove foil & bake another 20-25 minutes or until your crust is golden & the fruit is bubbling.
Cool & serve.
Vegan Buttery Pie Crust
3 1/2 cups flour
1/2 tsp salt
2/3 cup VERY COLD vegan butter
8-10 TBS VERY COLD water
DIRECTIONS
In a large bowl or food processor, mix the flour & salt. Slice the butter up & work it into the flour. I did this in my food processor by pulsing it until it was all crumbly. Little chunks of butter in the dough are okay. Add the water a tablespoon at a time until the dough just comes together. Don’t add so much that it gets sticky or gooey. Wrap in plastic wrap & chill in the fridge while the pie filling cools.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Click the image below to watch the video.
Dark & Stormy
INGREDIENTS
3 ounces dark rum
6 ounces ginger beer
fresh lime
ice
INSTRUCTIONS
Fill a glass with ice. Squeeze half a lime over the ice. Add a slice of lime inside the glass. Add the ginger beer. Pour the rum over a spoon into the glass. Garnish with a lime slice.
All Photos © Christine Elise McCarthy 2020
All Photos © Christine Elise McCarthy 2020
All Photos © Christine Elise McCarthy 2020
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Delightful-Delicious-Delovely 