Wednesday, June 27, 2007

Gingersnaps and Seitan

I'm trying to update shorter and more frequent entries.

Today my b/f and I went to the Museum of Natural History. We packed our own lunch and went out to a vegetarian/vegan friendly restaurant listed in Veg-Out! for New York by Justin Schwartz.
I made some pull "pork" bbq sandwiches from vegetarian times, slightly modified and some gingersnap cookies from simple vegetarian recipes, modified as well.

Pull "Pork" BBQ (vegan)
Vegetarian Times, May 07 issue pg. 68

Yields 6 Serving 189Cal/Serving

1 Cup/140g Chopped Onion
1/4 Cup/32g Minced Garlic
1 15 oz Garden Flavored Tomato Sauce (you can use any Tomato sauce)
1 Tbsp Prepared Horseradish
2 Tsp Molasses
2 Tsp Cider Vinegar
1 Tsp Lemon Zest
2 8oz Packaged of Flavored Seitan. (you can use plain)
Olive Oil, however much you need
Serve with Rice, Bread or Pasta.

  • In a saucepan heat heat up some olive oil and add your chopped onions into the pan and cook until they are tender.
  • Add in your minced garlic and cook it for about a minute.
  • Pour in your tomato sauce and mix it and cook it for several minutes.
  • Add in your prepared horseradish, molasses, cider vinegar lemon zest and 1/4 cup water and mix well.
  • Let it this sauce simmer on low heat while rinse your seitan if it's flavored. You want to rinse it and give it a squeeze because you want it to absorb the flavor of your sauce but not lose it's packaged flavor.
  • Shred your seitan and fold it into your sauce mixture. Cook it on medium heat until the seitan absorb the sauce and the mixture is thick.
  • Serve with rice, pasta or as a sandwich.

Gingersnaps (Vegan)
Modified Recipe from Simple Vegetarian Recipes

Yields About 40 2.5" cookies 64Cal/Cookie

Dry Ingredients
2 1/2 Cups/300g Whole Wheat Flour
1 Cup/200g Granulated Sugar
1 Tsp Baking Powder
3/4 Tsp Baking Soda
1/2 Tsp Salt

Wet Ingredients
1/4 Cup/84g Molasses
1/4 Cup/64g Mixed Cereal Baby Food (It can be any baby food with fruit puree or you can use sweeten applesauce)
1/4 Cup/407g Vegan Margarine (Soy Butter)
3 Tbsp/44 mL Rice Milk or Soy Milk or Almond Milk
5 Tbsp Grated Fresh Ginger

  • Preheat the oven to 350 F. Grease the cookie sheets.
  • In a large bowl combine the whole wheat flour, granulated sugar, baking powder, baking soda and salt together.
  • In a smaller bowl combine the molasses, apple sauce, vegan margarine, rice milk and freshly grated ginger.
  • Pour the liquid mixture into the flour mixture and gently fold in the liquid. Don't over work your batter.
  • Using a cookie scoop or a spoon, spoon out a ball and place it on your cookie sheet and flatten it with moist hands or a greased spoon. Leaving a 1" space in between each cookie.
  • Bake for about 12-15 minutes. These will yield chewy gingersnaps but gingersnaps are suppose to be crispy so if you want it to be crispy you have to over bake them a bit. Bake until they are a darker brown.

Sunday, June 24, 2007


I haven't really been cooking or baking this week because I'm still feasting on the food I've made last week and the weeks/months before that...I'm having such a problem trying to get rid of these dairy and egg products. I'm such a hoarder of food. I buy and buy and I never use it in fear of not having it for the next recipe. I guess I'll go to the fourth level of hell xD OH wells. In addition to the abundance amount of food I have, my b/f and I have been eating out a lot and I've been going over to his house to eat. Rawr!! Poo!!

VWAV and VCTOTW finally came in the mail yesterday despite the fact that I ordered it two weeks ago. So damn excited!! Anyways Enough ranting and bullpooping.

Mock Tuna (Vegan)

I've made mock tuna for I was craving for some creamy spread and I also had a can of garbanzo bean that was calling me. I got the recipe off of vegweb. I didn't do much to change it.

Recipe Yields 4 Serving 155.75 Cal/Serving

1 15 oz Can of Garbanzo beans
2 Tbsp Vegan Mayonnaise (Nayonaise, Veganaise, Homemade...whichever)
1 Tbsp Sweet Pickle Relish
2 Tsp Dijon Mustard
2/3 Tsp Fresh Lemon Juice ( A little more if you like )
Salt and Pepper to taste

  • Drain and rinse your garbanzo beans, you can use your own cooked garbanzo beans (less sodium and much more healthier).
  • Mash up your garbanzo beans with the potato masher or use a fork if you don't have a potato masher.
  • Mix in the sweet pickle relish, Dijon mustard, lemon juice, salt and pepper.
Banana Cottage Cheese Sandwich (Lacto-Vegetarian)

It is my attempt to get rid of all my dairy products. This was open from like 1 weeks ago =X Surprised it didn't mold. It tasted perfectly fine so I made a sandwich with my over ripe banana. Sorry I spelled banana wrong in the photo. Eh... I still have my never opened 32 oz plain yogurt and sour cream that is a few weeks pasted it's sell by date. Thank goodness it's sealed in a vacuum container.

Recipe Yields 1 Sandwich 440 Cal/Sandwich

1 Medium (118g)Ripe Banana
2/3 - 1 Cup (150g-225g) of Low Fat Cottage Cheese (axelrod or friendships)
2 Tsp (8g) of Sugar
1/4 Tsp Vanilla
1/4 Tsp Grounded Cinnamon
2 Slice of Whole Wheat Bread
  • Slice your banana thinly (about 1/2 cm) width wise.
  • Mix the sugar, vanilla, ground cinnamon into your cottage cheese.
  • Spread the cottage cheese onto your first slice of bread, line the banana slices on top of the cottage cheese, spread the cottage cheese on top of the banana and then line it with the bananas again and continue until you've ran out of the banana or the cottage cheese.
  • Top your sandwich with the other slice of bread and enjoy.
Tomato TVP Fried Rice (Vegan)

It's fried rice I've made and brought to work for lunch. I bring lunch to work everyday now since most of my co workers order take out for lunch. There aren't many choices for vegetarian/vegan food and besides who knows if they cook the food on the same cooking wares. Made it with some tomatoes, garlic, some TVP I've made months ago.

Sushi (Vegan)

Verdict: I have 5 pack of nori, cucumbers and sushi rice so I need to get rid of some.
I got the sushi rice from and the filling, I just used what I had.

Recipe Yields 8 Serving (8 pieces)
Bamboo Mat
Sushi Rice (Recipe follows)
Filling (Recipe/Instruction follows)
8 Sheets of Nori (Roasted Seaweed Sheets)
Bowl of Water

Sushi Rice
3 Cups (600g) Sushi Rice [clear short grain rice, the white short grain rice are the glutinous sweet rice]
3 1/4 Cups (769 mL) Water
1/3 Cup (79 mL) Rice Vinegar
3 Tbsp
(37.5g) Sugar
1 Tsp Salt
  • Wash and rinse the rice several times.
  • Pour the rice and the water into the rice cooker and turn it on. (If you don't have a rice cooker use a small nonstick pot, pour the rice and water into the pot and let it simmer and continuously stir until the rice has become white and absorbed all the water.)
  • After the rice is cooked, pour in the rice vinegar, sugar and salt. Mix it well and do not mash your rice.

1 English Cucumber
1 Medium Carrot
1/2 Cup of Mock Tuna Salad
1 Package of Takuan (can be found in the asian frozen section)
Tofu marinated in Miso Sauce (Recipe follows)
  • Peel and deseed your cucumbers. If you are not using English cucumbers and your using a cucumber with a nice crisp skin, you don't really need to peel them. Some cucumber have really crisp skin not those waxy tough skin. The crisp skin actually adds texture to your cucumbers.
  • Julienne your cucumbers, carrots and takuan into 1/4 cm by 1/4 cm strips.
Miso Marinated Tofu
    • 1/5 Block of Extra Firm Tofu
    • 1 Tbsp Miso Paste, Shiromiso
    • 2 Tbsp Water (1 Tbsp if you want your tofu to be more flavorful)
  • Line your tofu with a clean towel and place some weights on it to squeeze out all the excess water for about 30 minutes.
  • Meanwhile mix your miso paste with the water to create a diluted miso sauce.
  • Julienne your tofu into 1/2 cm by 1/2 cm strips and let it soak in the miso sauce for at least 15 minutes.
Constructing Your Sushi
  • Place your nori on your bamboo mat.
  • Even spread some rice on your nori. Make sure you get the sides. Just leave a 1 cm gap at the top edge of your nori.
  • Place the filling about 2 cm away from the bottom edge of nori.
  • Grab the bamboo mat and the nori and tuck the bottom edge of the nori under the filling and tightly roll your nori into a roll. Make sure you dont roll your bamboo mat into the sushi.

Sunday, June 17, 2007

Follow Up on the Egg Replacer...

Busy week indeed...

All right follow up on the Egg Replacer experiment from the previous post.

What happen to them a day after?
I stored it in a plastic air tight container in room temperature.

Appearance/Texture before warming it up
**General note:: They all became denser including the egg one.
Flaxseed - No difference in appearance/texture before warming up except for being denser.
Ener-G - It was much denser and a bit crumbly looking
Tofu - This is still the softest out of all of the muffins even after becoming denser. The indentation disappears slowly when i poke at it.
Egg - It retains it originality the most out of all the egg replacers. It became dense but not much as the other replacrse

Appearance/Texture after warming up on high in the microwave for 30
Flaxseed - It became softer (quite obvious hahah) It was very gloopy and sticky like fudge. When my teeth sliced through the cupcake it clung onto my teeth :3 A bit like sticky rice cake if you have ever tried.
Ener-G - It also became softer but it was quite dry. When I was peeling the cupcake liner off of the muffin, pieces crumbled off. The good thing is that it resembled the egg's texture. Note that in the previous post the flaxseed's texture resembled the egg's texture the most on the first day.
Tofu - It became very soft as well, the crust was very much like the one from the muffin with the egg but, when I got into the middle, oh dear...It was very mushy and soft.
Egg - Became soft and it was dry as well but not as dry as the Ener-G where it started crumbling off.
Egg Replacer Experiment #2 Lemon Pound Cake

This Lemon Pound Cake recipe was found on
It originally called for 3 eggs but to make my life easier I made changed the recipe proportionally to make it 4 eggs since I've tested 4 different type of egg replacers and what not. It is like the previous experiment. I used Flaxseed, Ener-G, Tofu and Egg.

Here's the recipe
Yields 16 medium cupcakes 193 Cal/Serving

Dry Ingredients:
1 1/3 Cup (183 g) Cake Flour
2/3 Tsp Baking Powder
1/3 Tsp Salt
2 2/3 Tbsp Freshly Grated Lemon Zest

Wet Ingredients:
1 1/3 Stick (369 g) Softened, Butter ( 2/3 Cup)
1 1/3 Cup (267 g) Granulated Sugar
1 Tsp (5 mL) Vanilla Extract (1/4 Tsp for each bowl if you are trying the experiment)
2 2/3 Tbsp (40 mL) tbsp SoyMilk (2 Tsp for each bowl if you are doing the experiment)
2 2/3 Tbsp (40 mL) Fresh Lemon Juice (2 Tsp for each bowl if you are doing the experiment)

Egg Substitute:
4 eggs or egg replacer (If you are trying to do th experiment follow the four different type of eggs below)

1 Tbsp Flaxseed + 3 Tbsp Water
1 1/2 Tsp Ener-G Mix + 2 Tbsp Water
1/4 Cup smoothed Silken Tofu
1 Egg

  • Preheat oven to 325 F and grease a 1 lb loaf pan, muffin pan or a 1 quart kugelhopf pan.
  • In a bowl whisk the flour, baking powder, salt and zest together. Weigh the batter and split batter into 4 equal proportions. It's best if you label the bowls so you know which bowl belongs to which egg replacer. (Or if you just want to make lemon pound cake, you needn't split it into four portions) I labeled mine A-D.
  • In another bowl cream together the butter and sugar. Weigh the wet batter as well and split it into 4 equal portions.
  • Microwave the flaxseed mixture until it becomes a gloopy consistency and cream it into the the wet batter Bowl A. Mix the Ener-G Mix into the dry ingredients Bowl B and the water into wet ingredients Bowl B. Blend the tofu in the blender and cream it into wet mixture Bowl C. Cream the egg into wet mixture Bowl D.
  • Then beat in the vanilla extract and half of the Dry mixture for each bowl.
  • Beat in the milk and lemon juice for each bowl until they are combined.
  • Beat in the rest of the dry mixture.
  • Pour the batter into your pan and bake 45 min or until the toothpick test comes out clean.

Sorry I do not have pictures for the egg pound cake and Sorry for the poor quality.

I received help from the my boyfriend as well.
Flaxseed - Very oily looking. There is a shiny sheen coating the pound cake. It's somewhat so oily that the pound cake looks transparent! When we poked at it, it a soggy sponge. It feels somewhat like those temprpedic beds hahah. The response to the poke was very slow.
Ener-G - There are no air pockets or bubbles. The surface also looks quite smooth. We would have to say it looks like your regular pound cake except a bit pale...When we poked at the cake, it was quite soft and responded quickly to the poke.
Silken Tofu -
The surface was quite lumpy, a bit like a muffin's surface. It also had several cracks. When we placed the batter into the muffin pans, it refused to level out. The pod cake was also very firm and soft. It was bouncy. If i were a kid again, I would love to jump on a something like this.
Egg -
It's actually yellow!! The surface had pores and holes on it. It also domed in the middle unlike the other muffins. When we touched it, it was very dense and bouncy It was the firmest out of all of them.

Flaxseed - It's very soft, actually it's the softest of all of them since there is so much oil in it. Not only are there oil from the butter but as well as the flax seed. It was so wet and moisty that it had a pasty consistency but also a crunchy texture from the flax seeds. I love the taste though :3 Look at the picture, the whole thing is paste hahah!
Ener-G -
It was soft, moisty, spongy but also crumbly.
Silken Tofu -
It was very moist and heavy. It was very pasty like fudge/brownie. My boyfriend made a comment of the paste coating his tongue and it would be great with wine hahah. Look at the picture!! The inside looks like paste!!!
Egg -
It's spongey/springy. What more is there to say?

Sweet Cucumber Relish (vegan)
Damn you natural flavors!! Couldn't find sweet relish anywhere so I made my own. I modified a recipe I found in Now I can make mock tuna =X

Recipe: Yields 1 4.5 in Jar 1820cal/Jar
1 1/2 (454 g/1 lb) Large Grated Cucumbers
2 Large
(440 g) Grated Yellow Onions
1 (164 g) Large Grated Sweet Green Pepper
2 1/2 Tsp Salt
1 Cup (237 mL) Apple Cider Vinegar
2 Cup (400 g) Sugar
1 Tsp Tumeric
3 g Mustard Powder or 1 Tsp Mustard Seeds

Tools (If you want to can and save it for several months)
A Glass Jar
Big pot (Big enough to cover your jars)
Thongs or jar lifter

  • Grate all of your vegetables and mix them together.
  • Combine the salt in make sure you mix it well!! Let it sit for at least 30 minutes.
  • Prepare your jars for sterilization by submerging your jars in the water in your big pot and boiling the water along with the lid to the jars.
  • Then strain all the water out of the vegetables and place them into a pot and pour in the apple cider vinegar, sugar, turmeric and mustard.
  • Let it simmer for 10 minutes or until all the vegetables are tender. You can either reduce the liquid by simmering it or you can drain some of the liquid out of your relish before canning.
  • By the time you finish cooking your relish, your canning equipment should be ready unless you are evaporating your liquid. You are suppose to boil your equipments for 15 minutes.
  • Dip your thongs or jar lifter in the boiling water for a minute or two to sterilize it.
  • Empty the waters in the jar and place it on a clean surface. Quickly poor in the relish with a sterilized funnel (by boiling as well) but I didn't use one so just poor the relish in and quickly set your lid with thongs or the lid lifter and quickly closing it.
  • Wait a while and your protection caps on your jar lids should be sucked in. When you press on the lid, you shouldn't be able to hear the clicky noise.

Apple Filled Coffee Cake Wreath Bread (Vegan)
I got this recipe from my new Good HouseKeeping Great Baking book. I made a vegan version as well as the lacto-ovo Vegetarian Version for my boyfriend. I wont be posting the vegetarian one because I used the recipe from the book as it was. I didn't modify it at all or anything. I'll post pictures though

Yields 16 pieces (depending on how you cut it) 197 cal/Piece

1/2 cup (118 mL) Warm Water (108-115 F)
2 Pkg (14 g) of Active Dry Yeast
1 Tsp (4 g) Granulated Sugar

Dough 2320 cal/Dough+ Yeast
1/2 Cup (100 g) Granulated Sugar
4 Tbsp (64 g) Oatmeal Apple Banana Baby Food (You can use sweetened Apple Sauce)
4 Tbsp (69 g) Soy Butter [you can use 1/2 Cup (139 g) Butter instead of the applesauce and the 4 Tbsp Butter]
1 Tbsp Grounded Flax Seed
3 Tbsp (44 mL) Water
+ - 3 1/4 cup (1381 g) All Purpose Flour

Filling 800 cal/Filling
1 1/4 lb (567 g ) Finely Chopped All Purpose Apples
2 Tbsp (35 g) Soy Butter
1/4 cup Seedless Raisins
1/4 Tsp Ground Cinnamon
1/4 Cup Granulated Sugar

Soy Milk Wash 24 Cal/Wash
1 Tbsp Soy Milk
1 Tsp Granulated Sugar
  • In a large cup dissolve the yeast and sugar into the warm water. Let it sit for five minutes.
  • Warm the flax seed and the water until it becomes gloopy and let it cool down. (Don't want to kill the yeast later now do we ;D)
  • While the dough is sitting and the flax seed is cooling, cream together the sugar, baby food and butter (or just butter).
  • Combine the flax seed mixture into the wet mixture.
  • Then beat in the yeast, salt and a sixth of the flour (1/2 cup) until it's well combined.
  • Then stir in the rest of the flour with a wooden spatula or spoon. ( You will require more or less flour)
  • When the dough becomes tacky and not sticky to hand by hand, knead the dough for about 8 minutes or until it feels like a baby's bottom.
  • Let the dough rise for about 3 hours (depending on the temperature and humidity of the room, you will require more or less time. Use the finger test on the dough to see if it rised enough. Just press your index finger and middle finger into the dough if the indentation remains, it means the dough has double. If the indentation disappears, you need to let the dough rise some more.

  • In the mean time make the apple filling by melting the butter in a sauce pan.
  • Add in the finely chopped apples, cinnamon, raisins and sugar.
  • Cook the filling until it is tender about 15 minutes.
  • When the dough has double, punch the dough down and roll it out on a greased cookie sheet or jelly roll pan.
  • Roll it out into a 18" by 12" rectangle (I rolled it out to be much thinner and got a bigger rectangle) Make sure the width is not that wide since you don't want to roll your dough up to be too huge of a log. What matter the most is the length since you will be forming it into a round wheel later.
  • Spread the apple filling over the dough leave about 1/2 in uncovered around the edge.
  • Roll the dough as if you are rolling a jelly roll sponge (Roll up the longer side)
  • Then shape the long log into a circular ring and pressing the inner edge together.
  • Using a clean scissor cut the side of the dough every 1 1/2 in. If you want a thicker piece you can cut it thicker or thinner, if you want more pieces/ "leaves" cut it at a smaller interval.
  • You can tilt the "leaves" to make it look nicer.
  • Cover the dough and let it go through it's final rise. (Use the finger test as well)
  • Preheat the oven to 350 F.
  • Dissolve the sugar into the soy milk to create the soy milk wash and brush it onto the surface of the dough
  • When the dough finally finish it's last rising bake the dough for 30-35 minutes.

I dont have a picture of the finished product since I baked my b/f two bread and my first rack does not fit all 3 of the bread so I placed the vegan one on the bottom rack and guess what happen...It got burnt but the top inside was very delicious. It's great for breakfast, it's sweet but not too sweet.

Vegetarian Apple filled Coffee Cake Wreath Bread
I intended to give this to my b/f and keep the vegan one to myself but my b/f gladly accepted the burnt one since I was going to give the vegan one to my father for Father's day. I didn't eat this one =/ I like the golden crust though, but then again I gave it an egg wash...

Vegetarian Cheese Filled Coffee Cake Braid
Another coffee bread i made for my b/f since he loves his cheese. Dont worry I used vegetarian cottage cheese and cream cheese ;3 It was suppose to be a braid but I kinda messed up with the length of the strips so I ended up doing a criss cross =/

Chinese Dragon Boat Festival
It's this month!! It's such a bore though watching the dragon boat race at Corona park. It's just a big fair with many Asian people, stalls, ice cream trucks and raffles. It's mainly huge Asian companies advertising themselves since most of these companies sponsors a specific dragon boat team and the team races for them in their names. Most of the dragon boat paddlers are teenagers, if not all of them. Two years ago, some of my friends were part of the dragon boat race. I was also going to participate but I had to go to China during their training days hahah.

Anyways the point I was trying to get to is that during the dragon boat festival, we feast on these lotus leaf wrapped glutinous rice dumpling. The Salted ones are normally filled with obviously glutinous rice (sticky rice, not the Japaneses sushi rice. It's the Thai sticky rice.), peeled mung beans, fat pork, marinated mushrooms, salted egg yolks and dried baby shrimps. There is also another type of glutinous rice dumpling which only consist of glutinous rice soaked in lye water. These are the plain one where you need to dip it in either sugar or soy sauce. Sometimes if you are lucky you can come across lye dumpling that are filled with red bean paste but not this year...I was begging my mother to buy me some vegetarian ones but there were none so my mom made some especially for me. Yay. I also helped though. We made both the salted one and the lye one. We didnt put anything in the salted one except the mung beans but it still tasted like the original...except without the meat xD

I don't really have an actual measured out ingredients since we've always made it by eying everything and using what we have.

Salted Sticky Rice Dumpling Wrapped in Lotus Leaves
Glutinous Rice
Peeled Mung bean (You need much less, like around 1/3 of the glutinous rice)
Vegetable Oil
Lotus Leaves (Banana leaves will do or any other huge leaves)

  • You need to soak both the glutinous rice and peeled mung beans in separate bowls for at least 3 hours. Dont forget to pick out all the bad mung beans.
  • When you are ready to make the dumplings drain out all the water from both the glutinous rice and mung bean.
  • You season the rice and mung beans with the salt and oil. Just enough oil to lightly coat the rice/mung beans and enough salt for your taste.
  • Alright here comes the tricky part, My grandmother wraps the best dumplings. I use one bamboo leaf but others use 3 or 4 depending on how your want to wrap it. You can wrap it into a rectangle, triangle or pyramid. Traditionally, they are wrapped in a pyramid but it's too hard to explain without any pictures. I'll explain my method.
  • I used one bamboo leaf and formed a cone with it like you would when you make a dunce hat. Spoon in a tablespoon or two of the glutinous rice then layer another spoonful of the mung bean and to top it off, add anther spoonful of glutinous rice. Depending on the size of your dumpling and leaf, you would add more or less glutinous rice and mung bean.
  • Fold in the sides and the top. Wrap the leaf tightly around all the cracks and nannies. Make sure there is no rice or mung bean coming out!!
  • Wrap it tightly with string but not too tightly because the lotus leave can tear.
  • When you finish wrapping all of them take a huge pot fill it with the dumplings and cover them all with water.
  • Boil the dumplings for at least 3 hours because you need to fully cook all the rice!! You don't want to bite into raw rice now do you?
Lye Water Glutinous Rice Dumpling filled with Wrapped in Lotus Leaves
Glutinous Rice
Lye Water
Canned Red Bean Paste (or you can make your own)
Canned Mung Bean Paste (homemade is also fine)
Vegetable Oil
Lotus Leaves

  • You need to soak the glutinous rice for at least 3 hours as well. If you want to make the salt one as well just soak the glutinous rice for the salt dumpling and later split it.
  • Drain the water from the glutinous rice and add in some oil and mix it well.
  • Then add in the lye water a tsp at a time and mix it until all the rice turn to a pale yellow. When the lye water touches the glutinous rice it quickly turns it yellow. Make sure you don't add too much lye water!
  • Basically it's the same as the method above. Use the lotus leave or and form a cone.
  • Fill it up with the glutinous rice, add in the red bean paste and top it off with the glutinous rice again.
  • To make the mung bean one just fill it up with the mung bean paste instead of the red bean paste.
  • Fold in the sides and top part and tie it tightly with the string.
  • Boil All the dumplings in a big pot with water covering the dumplings for atleast 3 hours
You store them in the refrigerators after they have cooled down. When you want to eat one just warm it up by boiling it or steaming it for 20 minutes. Then you cut the strings and unwrap your dumplings.

- Eat the lye water dumpling with sugar. Just dip the pieces into granulated sugar. You can also use soy sauce but it's not so great. The lye water taste funky!!
- Eat the salted dumpling with soy sauce or miso paste. Hmm hm good. It's delicious!!

Yay Knitting
Sorry pointless rambling. I knitted myself an oven mitten since we only have one. Great cheap mother! hahah. I just knitted it in garter stitches. I made it 7" x 7" but it's way to big so I sewed the sides up and now it fits!! i think it would be best if the width is 5" if not a bit less. Hahah well now I have a cute little border and when I'm not using it, I can stick little chopsticks or spatulas on the side of the oven mittens. It can keep my chopsticks warm!! Hahah damn I'm such a retart.

Sunday, June 10, 2007

Egg Substitute Experiment #1a - Muffins

Well I've set a goal for myself. I want to become a vegan by the end of Feb of next year. I must give myself time to finish off all my non vegan but vegetarian friendly food because no one in my house is willing to finish them for me nor do I like wasting. It's definitely going to be hard giving up cottage cheese. Yogurt and cottage cheese is the only dairy item I consume but yogurt can be easily substituted but cottage cheese, that's another story.
I'm starting small first though, I've decided to become a lacto-vegetarian and take eggs out of my life before I make the vegetarian to vegan transaction. It's not as if I consume eggs a lot anyways. I only use egg in baking and I've recently started baking. Using egg substitute in baking is going to be hard...that's why I'm experimenting while I can before I fully become a lacto-vegetarian and after I finish my morning star veggie bites.

I've spent all of yesterday and today baking with different type of egg substitute but the experiments from yesterday was not so great since I was using a very terrible recipe. Today I've just googled a basic muffin recipe.

Here is the recipe: Dinnercoop Basic Muffins Recipe

Dry Ingredients
1 cups All Purpose Flour
2 tbsp Sugar
1/2 tbsp Baking Powder
1/4 tsp Salt

Wet Ingredients
1 cup Soy Milk
1/3 cup Vegetable Oil (calculation error, it's suppose to be 2 2/3 tbsp)

Egg substitutes
3/4 tsp Flaxseed + 2 1/4 tsp Water
5/16 tsp Egg Substitute + 1 1/2 tsp Water (Enger-G substitute recipe will be provided below)
1 tbsp Silken Tofu
1 tbsp Beaten Egg

I reduced the recipe to half but instead of using the 1/4lb butter, I used 1/3 cup oil but I've made an error in my calculation and I was suppose to be using 2 2/3 tbsp

Here was how I carried out the experiment

  • Combine the dry ingredients, flour, sugar baking powder and salt into a bowl.
  • Combine the wet ingredients, vegetable oil and soy milk in another bowl.
  • I divided the dry ingredients into fourths and placed it into 4 different bowls (To be accurate I weighted the dried mixture and divided the weight into fourths)
  • I divided the wet ingredients into fourths as well and placed it into another 4 bowls. (You can only imagine how clutter my whole table was)
  • I labeled the papers and placed it in front of the bowls so I know which bowl contained which egg substitute mixture. The flaxseed egg sub bowls were called A and I baked it in the pink cupcake liners, the Enger-G egg sub were called B and baked in the yellow cupcake liners, the silken tofu were called C and baked in the blue cupcake liners and the Egg (control) was called D and baked in the white cupcake liners.
  • For the flaxseed egg substitute. I microwaved the flaxseed and the water in a small bowl for 20 sec high. I took it out and stirred it and placed it in the microwave and microwaved it high for another 20 sec. Took it out again to check the consistency of the mixture. It should be mucous and gloopy like but it wasn't so I nuked it for another 15 sec. I poured the flaxseed egg sub into the wet ingredient bowl A and combined it with the wet ingredients. (Usually you would simmer it in a saucepan but the amount was too minuscule to be heated in the saucepan. **note If you already made a batch of flaxseed egg substitute mixture, you can use 1 tbsp)
  • For the Enger-G egg sub. I poured the 1 1/2 tsp of water in the wet ingredient bowl B and combined it. The Enger-G egg powder was combined into the dry ingredient bowl B.
  • For the Silken tofu, I mashed it up and tried to make it as smooth as possible in a separate bowl and combined it into the wet ingredient bowl C. (The amount of tofu is too small to be blended in the blender/processor. If you have prepared pureed tofu, you can use 1 tbsp)
  • For the egg I beat an egg and placed 1 tbsp into the wet ingredient bowl D and combined it.
  • Basically I just combined the dry ingredient A with wet ingredient A and B with B, C with C and D with D. Just fold everything together don't beat it or over work the batter!!


Batter Appearance/Consistency:
Flaxseed - The batter was lumpy, thick and gloopy. It has the consistency of mucous. The oil was incorporated well into the batter. The color of the batter was white with black sesame seeds. (Looks like a batter for black sesame seed muffins. hahah)
Ener-G - The batter was very thick and lumpy. The oil separated from the batter and coated the batter. It did not stick to the spoon when I was scooping it into the liners. The batter was also white.
Silken Tofu - The batter was thick and lumpy. It resemble that of Ener-G batter but there weren't as much oil coating the batter. The batter was white.
Egg - The batter was yellow!! The consistency of the batter was very smooth and liquidy. Unlike all the other batters.

Appearance of the Baked Muffins
Flaxseed - The muffin was leavened well like a normal muffin. It's still very white in color and has the flaxseed scattered within it. The surface of the muffins was lumpy and has cracks all over it.
Enger-G - Looks like the flaxseed sub. muffin and the silken tofu egg sub muffin. It was white with lumps and cracks all over the surface of the muffin.
Silken Tofu - The surface is white with cracks and lumps.
Egg - Doesn't really look yellow despite the yellow egg yolk. The surface was much different than the other three muffins. It was actually quite smooth looking dome with a few small cracks in the middle of the muffin.

Texture and Other Attributes
Flaxseed - The cake was dense, moisty and fluffy but it does have the flaxseed in them making it a bit crunchy. The flaxseed provided a nutty taste. All though it is moisty it's not as moisty as the tofu or the Enger-G muffins. I think it most resembles the texture of the muffin with the real egg.
Ener-G - It's very moist and tender. It's more moisty than the flaxseed muffins but not as moisty as the tofu. It wasn't as fluffy as the egg or the flaxseed.
Silken Tofu - It was the moistest muffin out of all the other muffins. It was very soft but not fluffy. It's more of a soft mush than fluffy. You can say it's a bit chewy but not like rubber chewy. The texture was a bit more compacted together.
Egg - It was dense, fluffy and bouncy.

They all seemed dense and smells like those Chinese steamed spongecake. Like the one mommie makes for me when I was young.

It's probably because of all the oil but in my mommie's spongecake, she doesn't put any oil. I think I might redo this experiment with less oil so I can see if there is any difference. If you try this experiment as well, please do inform me of your results.

Energ-G substitute
I got this recipe from Fatfree Vegan

1 cup Potato Flour ( I didn't have potato flour so I used corn starch)
3/4 cup Tapioca Flour
2 tsp baking powder

  • Just combine all the ingredients together. (Make sure you combine them together very well)
  • Place it into a bag/plastic container or jar. Store in a cool dry place.
Here is what you do, for

1 Egg = 1 1/2 tsp of Egg Substitute Mixture + 2 tbsp water
1 Egg yolk = 1 1/2 tsp of Egg Substitute Mixture + 1 tbsp water

Sunday, June 3, 2007

Lots of Baking!!!!

Por Lor Bao

hmmm...Por Lor Bao...Now that I'm vegetarian, I can't eat any more of those delicious chinese bakery buns. I miss them so much. I got a recipe from Jo's Deli - Polo Pau My attempt to make it vegetarian was not so great...I didn't have soy milk powder so I used soy milk. That was a poor substitute. It didnt taste like the por lor bao from the chinese bakery but my mom liked it. I'll post the recipe when I find a better way of substituting.

Green Tea Cupcake

My boyfriend and I made these last Saturday. We used Chockylit's Green Tea Bubble Cream Filled Cupcake recipe.

What we did:
  • We added green tea powder to the cupcake batter.
  • We substituted the regular milk with the soy milk.
  • We used granulated sugar instead of the powder sugar.
  • We didn't fill the cupcakes with the filling, instead we ate it!!
What went wrong: It didn't say until the end that we were suppose to fill it with the bubble tea cream so we were like ... we already ate the filling.
  • The frosting came out a bit too grainy, sweet and the consistency of the frosting was to watery.
  • The granulated sugar didn't absorb enough water and granulated sugar is sweeter than powder sugar.
What went well:
  • Despite the problems, the cupcake came out great.
  • The bubble tea filling tasted pretty good too.
  • Yay. Next time we'll know what to do!
Yogurt Bread

I was inspired by Yochana's Mixed Berries Bun so I've decided to make some plain yogurt buns.
I've made some modification to her recipe. Here is the recipe I've used.

Yields: 1 5" x 8" loaf [930 cal/loaf]

1 tbsp (12 g) sugar
1 7/8 tsp (6.25 g) Active Dry Yeast
1/4 cup (60 g) warm water (100 - 115F)

+ or - 1 2/5 cup (175 g) All purpose flour
1 1/5 tbsp (21 g) Honey
1/4 tsp salt
A little less than 1/3 cup Plain unsweetened Yogurt (78 g)
1 2/5 tbsp melted butter

To active the yeast:
  • Dissolve the sugar in the warm water and add in the active dry yeast.
  • Mix until its combined and let it sit for 10 minutes.
  • Mix the honey with plain yogurt and warm it up in the microwave until it's 100 - 115F. Make sure you don't burn it or warm it up too much that the yogurt will coagulate.
  • Combine the yogurt mixture with the yeast mixture.
  • In a separate bowl combine the salt with the flour.
  • Gradually add the flour into the liquid mixture, little by little while mixing it with your hand or a spatula. When it gets to a thick enough consistency, starting kneading it with your hands.
  • When the dough becomes smooth, add in the melted a tsp at a time. Continue kneading the dough until it becomes as firm as a baby's bottom.

    • Put it in a greased bowl and cover it with a damp towel or plastic wrap and leave it in the refrigerator for it to rise overnight to develop it's flavor. When morning comes take out the dough and let it sit out until it's room temperature. Make sure it doesn't over rise.
    • If you want to make the bread now, let it rise in a warm place until it double in size. (2 hours in a warm place or you can test it by pressing the dough with your index and middle finger. If it leaves an indentation it's ready to be shaped. If doesn't leave an indentation let it continue to rise.
  • Punch does down dough and shape the bread into little buns or a loaf and place it into the pan.
  • Let the dough go into the second rising for about 45 minutes or until an indentation is left on the dough.
  • Bake for 375F for about 20 minutes or until it's golden brown and cooked.
Spinach, Broccoli and Cheese Tart

My b/f and I got the recipe from the Vegetarian book from the Barnes & Noble Books. The recipe is called Cheese and Spinach Tart but me made some adjustments. For the cheese you can use low fat or nonfat cheese.

Recipe: Yields 1 9" tart [3126 cal/tart]
8 slices [391 cal/slice]

Crust [2121 cal/crust]
8 Tbsp (138 g) Butter
2 Cups (250 g) All Purpose Flour
1/4 tsp Chinese Mustard Powder (or 1/2 tsp Regular Mustard Powder)
Large Pinch of Salt
1/2 tsp Paprika
1 cup (4 oz) Finely Grated Cheddar Cheese [used Cabot brand]

Filling [1005 cal/filling]
1/2 lb Fresh Spinach
1/2 lb Fresh Broccoli
1 med Onion or 1/2 Large Onion
pinch of Nutmeg
1 cup (8 oz) Large Chunk Cottage Cheese (you can use regular)
2 Large Beaten Eggs
1/2 cup (2 oz) Shredded Mozzarella [Sorrento brand]
2/3 cup (158 mL) Light Cream
Salt and Pepper for taste

Beaten egg

  • In a bowl rub the butter into the flour until the flour looks like bread crumbs.
  • Add and combine the mustard powder, paprika, salt and cheddar cheese.
  • Add 2-3 tbsp of water or enough water to form dough.
  • Knead until the dough is smooth.
  • Put it in a bowl wrapped with plastic wrap and chill it in the refrigerator.

  • Chop the onions, spinach and broccoli.
  • Put the onions, spinach and broccoli in a wok or pan seasoned with the nutmeg, salt and pepper.
    Cook it until they are tender.
  • Add and combine the cottage cheese, beaten eggs, parmesan cheese and light cream.

  • Take 2/3 of the dough and roll it out on a lightly floured surface until it fits a 9 inch pan.
  • Line the 9 inch pan with the crust and cut off the excessive dough.
  • Preheat the oven to 400F.
  • Spoon the filling into the pan with the crust.
  • Roll out the remaining into a 9 inch circle and cover the pie with the crust and press in the edges. (You can also cut the crust with a decorative pie crust cutter like the lattice pastry cutter.
  • Glaze the top of the crust with a beaten egg.
  • Put the tart into the oven and bake it for 35-40 minutes or until it is golden brown.

Sicilian Filled Cannoli Cake

It's a 3 layer sponge cake with Sicilian cannoli filling. I've searched far and wide for the best recipe online. It looks like it was slumping because the commercial type of ricotta cheese needs to be drained, which I didn't do and it was such a hot, warm day. It made the cannoli fillng melt as soon as I took it out of the fridge but the cannoli filling tasted very good. I was stealing bits and pieces here and there. I hope my boyfriend don't mind . The frosting was not good for decorating though. Not only was it too soft and wont retain the decorative detail, it had huge chunks of orange peels/zest and chocolate. I've should've made the cake with regular cannoli filling. My boyfriend liked it but the consistency of the filling was not the same as the regular cannoli filling. He said it was too grainy. I should've placed it in the blender.'s good to learn from mistake. By the way...I used Key Food - Part Skim Ricotta Cheese. It's Kosher but it does contain whey. Use your own judgment whether or not you want to use it.

Ricotta Cheese

Key Food Brand
Ricotta Cheese - Part Skim [any size] (veg)
*Does contain Whey

This was the type of ricotta cheese used in the cannoli frosted cake. It does contain whey but it is Kosher. I'm also pretty sure the whole ricotta cheese are also vegetarian.