Wednesday, November 4, 2015

Red Devil Beet Bundt Cake




Red Devil Bundt Cake





Red Velvet Cake


Red Beet Bundt Cake

OH! Didn't I mention that it has red beets in it? As in RAW red beets? Umm, where did you think some of the natural red food coloring comes from?

Never mind! Go ahead and make this - everyone will be wanting seconds! Whenever I make this for a crowd/supper club, it seems to disappear. 

Don't ask why, but it seems that Men are always asking for this cake.

Yes the recipe is correct - I always add cayenne pepper to my chocolate. Always! The cayenne seems to take the chocolate over the top!

Enjoy!



From Rosebud
Serves 16

Cake
1 cup plus 2 Tbs. almond milk
1 med. beet, peeled, cut into  ½-inch dice, 1 cup
2 Tbs. flaxseed meal
2 Tbs. apple cider vinegar
1 ½ cups sugar
⅓ cup canola oil
2 tsp. vanilla extract
2 tsp. chocolate extract
2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
2 ½ tsp. baking powder
1/8 tsp cayenne pepper or to taste



1. Preheat oven to 350°F. Spray 10-inch Bundt pan with cooking spray.
2. Purée almond milk, beet, flaxseed meal, and vinegar in blender until smooth. Transfer to bowl; stir in sugar, canola oil, vanilla extract, and chocolate extract.
3. Sift together flour, cocoa powder, baking powder, and salt in bowl. Fold into almond milk mixture. Transfer batter to prepared Bundt pan. Bake 1 hour, or until top is firm and tip of knife inserted in center of Cake comes out clean.
4. Transfer Cake (still in pan) to wire rack, cool 10 mins. Unmold and cool completely.



Ganache
1/2 avocado (ripe)
4 tablespoons raw cacao or cocoa powder
4 tablespoons maple syrup or agave
1/4 teaspoon vanilla
1/8 tsp cayenne pepper or to taste

Add all ganache ingredients into a blender/food processor, process until smooth.  Try really hard not to eat all the ganache before it reaches the cake/brownies/bowl/whatever!  If you succeed in this (well done!), spread the ganache nice and thickly over your dessert and pop back into the fridge for 4 hours or so to set.



Now go ahead and whip yourself up another batch of this to die for chocolate ganache! and eat it all by yourself! After all - you deserve it!



Tuesday, October 27, 2015

Yogurt Cheese - Ricotta or Cream Cheese



After straining yogurt through a cheesecloth, the pulp is the perfect consistency for Ricotta or Cream Cheese.

I have used this is Cheesecake recipes for years and it is not only perfect but scrumptious!








Tofu Xpress - The Gourmet Food Press

Tofu Epress - The Gourmet Food Press

This was a gift from my wonderful sister, who is a fabulous cook! When I first received it, I wondered if I would ever use it. Once I tried it and found how easy it was to press tofu, I wondered how had I managed before? 



Nasoya Organic Extra Firm Tofu
I have found that just about any of the Nasoya Tofu work with this Tofu Xpress.


The Tofu Xpress is a quick assemble and comes with two different springs, light and firm. 







Split Pea Soup

Split Pea Soup

1 c chopped onion
1 cup chopped celery
2-3 carrots, chopped
2-3 cloves garlic
1# dried split peas
1.5 c dry white wine or additional broth
6 c veg broth
1/3 c TVP bacon bits - optional
1.5 tsp gr black pepper
1.5 tsp liquid smoke
1 tsp rosemary
1/2 tsp crushed bay leaves
1 tsp marjoram
1 tsp basil
½ tsp ground mustard

Stove top – Sauté onion, celery, carrots in broth about 5 mins. Combine remaining ingredients, bring to low boil. Simmer 45 mins.

Crock pot – combine all ingredients in crock pot and cook 4-6 hours.

Optional – use an immersion blender to purée if desired.

Notes: I have made this without the TVP bacon bits and white wine and like the flavor.
Carrots - adds a nice color and plenty of vitamins, not to mention flavor.

Enjoy!
RB 


Tuesday, March 17, 2015

Lentil Oat Loaf Updated for Gluten Free



This is a great loaf to serve for any meal. 


It took me a while to come up with the right ingredients for this loaf. I tried mushrooms, rice, and a few other items that I won't mention. After my family tried this and said it was OK, I figured it was time to try it with others.

One person thought I was eating old fashion meatloaf! He was amazed that it was SEW good.


Enjoy!


Updated recipe!

Gluten Free instructions follow

Lentil Loaf


1/2 cup lentils
1 cup vegetable/dark stock
1/3 - 1/2 cup water
1 /2 teaspoon ground bay leaf

3/4 cup bulger wheat or rolled oats or use grains of choice such as quinoa, rice, or TVP (Textured Vegetable Protein)
1 cup additional water, boiled (hot)

1/2 cup chopped onions, optional
1/4 cup diced green bell peppers, optional
1.5 - 2 cups** ground oats or ground Sesame Oatburger Mix* or use grains of choice such as quinoa, rice, or TVP (Textured Vegetable Protein)
1/4 cup ketchup
1-2 tablespoons Braggs Amino Acids
2 tablespoons nutritional yeast
2 tablespoons ground flax meal
2 tablespoons vegan Worcestershire sauce
2 tablespoons sesame paste
1 teaspoon molasses
1 teaspoon dried basil
1/2 teaspoon garlic granules 
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Freshly ground black pepper to taste

Topping:
3 – 4 tablespoon BBQ sauce


Instructions

Combine the lentils, vegetable stock, 1⁄3 cup of water, and bay leaf in a saucepan. Bring to a boil, cover and lower heat to low for 25 to 30 minutes, until almost tender. Add the boiling water and bulger wheat or ground oat mix to the pan, cover, and continue cooking on medium-low heat for additional 8-10 minutes.


Preheat the oven to 375°. Spray a loaf pan and line the loaf pan with parchment paper. 


When the lentils and bulger wheat/oats are cooked, remove pan from heat and add remaining ingredients, mixing well. Transfer the mixture to prepared loaf pan and spread BBQ sauce over the top.

Cover with aluminum foil and bake for 32 - 40 minutes. 
Remove foil and bake additional 7 to 8 minutes or until topping just starts to set. 
Remove from the oven and let stand 10 to 15 minutes before serving. Serves 6-8.

This makes exceptional sandwiches especially if sliced after sitting over night in the refrigerator. Wrapping single slices and freezing ensures last minute sandwich fixings.

** The amount of oats to add to the lentil mixture will depend on how 'wet' the lentil mixture is. I have found that two cups of oat mix is about right for me.

*Sesame Oatburger Mix was something I purchased from my co-op only to find it was NOT something I enjoyed; it was very bland and tasteless. The ingredient list looked delicious but not as burgers per the instructions. So it sat in my cupboard until I could come up with a recipe to use it in. 
 
*Sesame Oatburger Mix ingredients: rolled oats, soy granules, sesame seeds, sunflower seeds, nutritional yeast flakes, onion, dill, garlic, parsley, kelp, basil, and oregano.



Gluten Free Loaf

Replace bulger wheat, rolled oats, Sesame Oatburger Mix with grains of choice. Recently having to make this for a gluten free family, quinoa, rice and TVP (Textured Vegetable Protein) were my choices. The loaf was still very good! 
Enjoy!