Lowfat Fruitcace by Brianna Clark Grogan

Lowfat Fruitcace by Brianna Clark Grogan

When i try to find some vegan cake recipes for cooking, i spend hour or two, and i find this. This is a great low fat fruitkake from Bryanna Clark Grogan, who is author of 8 vegan cookbooks, (and contributor to several others) including the book, World Vegan Feast, published in August 2011 (Vegan Heritage Press). I really can't explain my expirience with cake, but i must share this recipe with you. Below is full article from the his blog about vegan cooking.

ABOUT THAT FRUITCAKE....

Yesterday I felt that I should bake something Christmasy. I've avoided baking because I'm trying to lose weight. And, also, rich desserts bother DH's digestion. So I made my fruitcake, which is pretty low in fat and made with some healthful ingredients.

I didn't grow up with fruitcake, and when I first tasted it I thought it was awful--heavy, stodgy. And I've always hated candied citron! I invented my own fruit cake years ago and it is rich-tasting and moist, but not full of eggs, butter or, worse yet, suet, like many traditional recipes. I based it on an old wartime "boiled raisin" cake.

It's easy to make and you don't have to chop the dried fruit and nuts-- a time saver! I leave them whole so that, when you slice the cake, you get a "stained-glass window" effect. You can make this cake at the last minute, because it doesn't need to be stored for long periods of time to develop flavor.

This is a dark fruitcake, which I prefer, but you can make a light fruitcake by omitting the spices and using all light organic sugar instead of brown sugar and molasses. Then use light-colored or red dried fruits, like pineapple, mango, pear, apple, apricots,cherries, cranberries, etc. for the fruit.

If you like, you can wrap the cooled loaves in liquor-soaked cheesecloth inside zipper-lock plastic bags and keep them for several weeks, or skip the liquor-soaked cheesecloth, in which case they should be frozen after about 1 and 1/2 weeks.

I have been making this as my Christmas cake for many years. I hope you like it!

BRYANNA'S LOW-FAT VEGAN CARROT FRUITCAKE

BOILED MIXTURE:
1 1/2 cups water or apple juice
(Instead of 1 1/2 cups liquid, you can use 1/2 cup liquor of choice, such as rum or brandy, + 1 cup water or juice)
1 cup grated scrubbed carrots
1 cup raisins
1 cup brown sugar
1/4 cup molasses
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground cloves
1/4 cup oil (for an even lower-fat cake, omit the fat and use 1/4 cup smooth, unsweetened applesauce)

DRY INGREDIENTS:
1 1/2 cups wholewheat flour (regular, not pastry flour)
1/2 cup wheat germ OR oat flour (grind rolled oats in a dry blender)
1 teaspoon baking soda

DRIED FRUITS AND NUTS (for an even lower-fat cake, cut down on, or omit, the nuts, and add more dried fruit):
1 cup whole pitted mixed dried fruits (such as prunes and apricots)
1 cup whole pitted dates
1 cup dried currants (or use dried unsweetened cranberries)
1/2 cup chopped walnuts
1 cup whole shelled unsalted mixed nuts

Bring the Boiled Mixture ingredients to a boil together in a medium saucepan, then reduce heat and simmer for 10 minutes. Set aside to cool.

 Preheat the oven to 300 degrees F.

In a large bowl mix together the dry ingredients, then add the cooled Boiled Mixture and the dried fruits and nuts.

Mix well and spoon into two 3x6" loaf pans (fruitcake pans) and one 8x4" loaf pan, nonstick or lightly-oiled or sprayed and lined on the bottom with waxed paper or cooking parchment (or one 7-8" tube cake pan). Bake the small loaves for 45 minutes and the larger loaf for 60 minutes. Invert on racks to cool. Carefully peel off the paper.

Servings: 36
Yield: 2/ 3x6" loaves + 1/ 8x4" loaf OR one 7-8" tube cake

Nutrition Facts (calculated using oil and nuts)
Nutrition (per serving): 124.6 calories; 33% calories from fat; 4.9g total fat; 0.0mg cholesterol; 92.7mg sodium; 209.7mg potassium; 19.7g carbohydrates; 2.0g fiber; 12.5g sugar; 17.6g net carbs; 2.5g protein; 2.5 points.

Article source: Veganfeastkitchen; 

article link: http://veganfeastkitchen.blogspot.com/2008/12/last-minute-lowfat-vegan-fruitcake-in.html

(and contributor to several others)including the new book, World Vegan Feast, published in August 2011 (Vegan Heritage Press). - See more at: http://veganfeastkitchen.blogspot.com/2008/12/last-minute-lowfat-vegan-fruitcake-in.html#sthash.E36ja2l9.dpuf

(and contributor to several others)including the new book, World Vegan Feast, published in August 2011 (Vegan Heritage Press). - See more at: http://veganfeastkitchen.blogspot.com/2008/12/last-minute-lowfat-vegan-fruitcake-in.html#sthash.E36ja2l9.dpuf

(and contributor to several others)including the new book, World Vegan Feast, published in August 2011 (Vegan Heritage Press). - See more at: http://veganfeastkitchen.blogspot.com/2008/12/last-minute-lowfat-vegan-fruitcake-in.html#sthash.E36ja2l9.dpuf

Vegan recipes: Cabbage with caraway

Cabbage with caraway

Vegan recipes: Cabbage with caraway

A simple cabbage side dish, packed with goodness and low-fat to boot!

Number of Serves: 4
Time for preparing: 10 mins
Tim for cooking: 10 mins

Cabbage with caraway - Ingredients

- 1 Savoy cabbage, cored and shredded
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 2-3 tsp caraway seeds

Cabbage with Caraway - Method of cooking

Cook the cabbage in boiling water for 3 mins until tender, then drain. Heat the oil in a frying pan. Add the onion and cook for 2-3 mins until starting to soften and turn golden. Sprinkle over the caraway seeds and cook for a further 2 mins until fragrant. Stir in the cabbage and heat through.

article source: BBC Good Food

Vegan recipes: Sausage Onion and Tomato Pie

Sausage Onion and Tomato Pie

 

 

 

 

 

 

 

 

 

Sausage Onion and Tomato Pie

Serves 4

Necessary ingredients

- 2 tbsp vegetable oil
- 450g veggie sausages
- 3 medium onions, chopped finely
- 2 stick celery, chopped finely
- 225g mushrooms, sliced
- 6 tomatoes, roughly chopped
- 1 tsp dried basil
- 1/4 tsp chilli powder (optional)
- 50g frozen peas
- salt and pepper
- 675g mashed potatoes

Cooking Method

Fry the veggie sausages in the oil until cooked, chop into bite-sized chunks and put aside.

Fry the onions and celery in the oil for 3-4 minutes (add a little more oil if necessary)

Add the mushrooms and fry for a further 3-4 minutes.

Ad the tomatoes and stir well.

Add the basil, chilli powder (if using) and the salt and papper to taste.

Cover the mixture and simmer on a low heat for 10-15 minutes.

Add the frozen peas and the sausage pieces and stir well before pouring the mixture into a deep, ovenproof dish.

Cover the mixture with the mashed potatoes and place under the grill until the top has browned and serve immediately. If the pie has been prepared in advance and has cooled down, cook in a moderately hot oven 190C/375F for about half an hour until the mashed potato has brownder.

Vegan recipes: Peanut Butter Chocolate Bars

Peanut Butter Chocolate Bars

 

 

 

 

 

 

Peanut Butter Chocolate Bars

Makes 12 to 18 squares

Necessary ingredients

- 2 cups crispy rice cereal, crushed
- 1 1/2 cups peanut butter
- 2 cups confectioners’ sugar
- 1/2 cup plus 2 tablespoons nondairy butter, such as Earth Balance, melted, divided
- 1 teaspoon vanilla extract
- 1/2 cup nondairy semisweet chocolate chips

Cooking Method

Generously oil a 9 x 13-inch baking pan. In a large bowl, combine the crushed crispy rice cereal, peanut butter, confectioners’ sugar, 1/2 cup of the nondairy butter, and vanilla. Press the mixture into the prepared baking pan. 

In a small saucepan (or double boiler), melt together the chocolate chips and the remaining 2 tablespoons of butter, stirring constantly. Remove from the heat. Spread the chocolate mixture over the top of the peanut butter mixture. Set aside for 1 to 2 hours to set. 

From The Joy of Vegan Baking by Colleen Patrick-Goudreau.
www.compassionatecooks.com

Vegan recipes: Low Oil Omelette

Low Oil Omelette

 

 

 

 

 

 

 Low Oil Omelette

For today's cooking lesson, we have one of the easy to cook recipes. It is an omelet with a little oil. If you want a quick and easy vegan meals, then this recipe is definitely for you.

Necessary ingredients

- 2 1/2 cups tofu (mashed)
- 2 tbsp nutritional yeast
- 1 tbsp Bragg’s liquid Aminos
- 1 tsp Spike
- 1/2 tsp turmeric
- 1/4 tsp sea salt
- black pepper to taste

Method of cooking

 
Cooking this omelet is no different from cooking most famous omelettes. In a bowl, mash all the ingredients together. Place mix into a lightly oiled fry pan and pat down. Cook on one side, then flip. 

Batter will get firm and golden colored. 

Vegan recipes: Turkey-Lurkey’s Teriyaki Tofu

Vegan recipes: Turkey-Lurkey’s Teriyaki Tofu

Serves 6

Preheat oven to 350 degrees

- 1 1/2 pound firm tofu
- 1/4 cup soy sauce
- 3 tablespoons nutritional yeast flakes
- 1 or 2 teaspoons garlic powder
- 1 or 2 teaspoons onion powder
- 1/2 cup teriyaki sauce
- 2 or 3 tablespoons olive oil
- 10 bamboo skewers

Cut the tofu into strips about 1/4 inch thick and 3/4 inches wide. Place them on a lightly oiled cookie sheet. Sprinkle with the soy sauce. In a cup,mix together the nutritional yeast, onion powder, and garlic powder, and shake the mixture over the tofu strips.

Bake for 15 minutes, then flip over, and bake for 10 more minutes. Cool for 5 minutes. Brush the baked strips with the teriyaki sauce and olive oil, then thread on the skewers. Heat under the broiler for 5 minutes.

Do not allow to burn. Serve on a bed of brown rice or with toothpicks as hors d’oeuvres.

I cooked this recipes from Instead of Chicken, Instead of Turkey. United Poultry Concerns. If you wanna buy this book, click on the picture below.

Instead of Chicken, Instead of Turkey. United Poultry Concerns

Vegan recipes: Best Vegan Macaroni and Cheese Ever

Vegan recipes: Macaroni and Cheese

 

 

 

 

 

Vegan recipes: Best Vegan Macaroni and Cheese Ever

When it comes to vegan cooking, then this is one of the easiest and best recipe for macaroni. It's easy and quick to cook, and the flavor is fantastic. If you are a beginner vegan, then this is the ideal meal for you.

Serves 6

Preheat oven to 350 degrees

- 1 1/2 cups plain soymilk

- 1 cup water

- 1/3 cup tamari or soy sauce

- 1 1/2 cups nutritional yeast

- 1 tablespoon paprika

- 1 tablespoon garlic powder

- 1 teaspoon salt

- 3 ounces firm tofu

- 1 cup canola oil

- 1 1/2 pounds macaroni noodles

- 2 teaspoons mustard (optional)

Boil water in a big pot for macaroni noodles. Put all other ingredients in a blender to create the cheeselike sauce. Once noodles are cooked, drain and put in a baking pan and pour sauce over the noodles. Bake until the top of the pasta looks slightly browned and crispy – about 15 minutes.

Is Vegan food Halal?

Is Vegan food Halal?

Vegan diets (or sometimes referred to as pure vegetarian diets) are diets made up of plant-based materials such as beans, fruits, grains, legumes, vegetables and/or combinations of them.  

Vegan diets prohibit the use of any animal products i.e. materials derived from animals (including by-products and derivatives) such as dairy products (milk), eggs, meat (from cows, sheeps etc.), poultry (e.g. chickens & ducks) as well as seafood (like fishes & prawns) due to ethical considerations or moral convictions with regards to animal rights.

Halal foods are foods that can be consumed by Muslims according to Islamic law. According to the Quran, all foods are considered halal with the exceptions of (which are haram):

a) Alcoholic drinks and other intoxicants
b) Animals that are not slaughtered in the name of Allah or dead before slaughtering
c) Blood
d) Carnivores & birds of prey
e) Pork and its by-products
f) Foods contaminated with any of the above products

Alcohol in vegan food

Let's talk a bit about alcohol. Alcohol (or more specifically alcoholic beverages) are drinks that contain ethanol. Alcoholic beverages can be classified into 3 broad classes namely beers, spirits and wines. In general, a beverage fermented from starch-heavy source (such as grains) whereby they are broken down into sugars (by malting for example) is called a beer; or if the mash is distilled, then it's called a spirit. Wine on the other hand is derived from fermented grapes. Alcohol is haram in Islam because alcohol by nature is a psychoactive drug that has a depressant effect on those who drink it. It slows down the function of the central nervous system as well as blocks some of the messages trying to get to the brain thus altering a person's emotions, hearing, movement, perceptions and vision.

Although vegan diets appear to be halal in the sense that plant-based materials are used, vegans allow the use of alcohol in their diet. As you can see, alcohols are obtained from plant-based materials and thus vegans are allowed to drink or use them in their diet. Many vegan recipes use wine as ingredients to bring out the true flavour of the food. As mentioned above, alcohol is strictly forbidden in Islam and as such not all vegan diets are indeed halal.

Due care be taken. Always check ingredients before consuming any food.